Góan hefur tekið við Þorranum svo Þorraplattinn fæst ekki lengur en við endurtökum leikinn næsta Þorra.
Við fögnum Þorranum 2017 með glæsilegum Þorraplatta
Winter festive Thorri 2017 Loki's Thorri Plate
„Þorramatur“ Food of Thorri
is a selection of traditional Icelandic food, consisting mainly of meat (cured in lactic acid) and fish products cut into slices or bits and served with rúgbrauð (dark rye bread), butter and brennivín, an Icelandic snaps (not included). „Þorramatur“ is consumed during the Nordic month of Þorri (Thorri), in January and February, particularly at the mid-winter feast of Þorrablót (Thorrablot) as a tribute to old culture. Being thus connected with the tradition of Þorrablót festivals, Þorramatur is most often served as a buffet.
Pickling (making food sour) is an ancient way to store and work food. For centuries this was the way to preserve food due to lack of salt. Slaughter season starts in autumn and food supposed to last until next autumn.
Pickled food is easy to digest and is much healthier due to vitamins and minerals that come from lactic acid.
This type of food is an important part of „Thorrablot“, but many enjoy it all year round. It is a pleasure to learn to eat food that has been with the Icelandic nation for centuries.