Blood and Liver Pudding a Hit in Iceland Skip to content

Blood and Liver Pudding a Hit in Iceland

The Hagkaup slátur market, selling the ingredients necessary to make blood and liver pudding, located in the Skeifan shopping district in Reykjavík, has rarely been as busy as this season. Slátur sales began on September 16 and end on October 30.

Blood pudding. Photo by Páll Stefánsson.

“It started off slowly but at the turn of the month things began running at full speed,” director of the Skeifan Hagkaup store Sigurjón Ólafsson told Morgunbladid. The slátur market is open five days per week, Tuesdays through Saturdays.

Ólafsson said it is most common for people to take five slátur (the blood, liver and other variety meat from five sheep) but the most productive take up to 25.

Mostly members of the older generations shop at the slátur market, but Ólafsson said he had noticed an increase in young customers. They are often accompanied by their mothers or grandmothers who are teaching young people to take slátur.

As for the reason for this reignited interest in blood and liver pudding—until last year slátur sales had experienced a steady decline—Ólafsson replied, “People are thinking about their purses. Each blood and liver pudding only costs about ISK 80 (USD 0.64, EUR 0.40).”

Click here to watch an audio slideshow on how to make slátur.

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