Blood and Liver Pudding Makes a Comeback Skip to content

Blood and Liver Pudding Makes a Comeback

Icelandic consumer habits are changing in light of the worsening economic situation and meat processing companies are predicting record sales in variety meat this fall for the making of blood and liver pudding.

“Usually when the crisis worsens the sale of slátur increases because one can hardly think of a more economic food purchase,” director of slaughterhouse cooperative Sláturfélag Sudurlands (SS) Steinthór Skúlason told Fréttabladid.

“It is maybe a little soon to estimate because the traditional sale of slátur began last Wednesday, but I expect increase in sales to amount to 30 to 40 percent,” Skúlason said.

Sigmundur Bjarki Gardarsson, manager of the meat division of the Hagkaup chain store, said the sale of slátur is booming. “Since [Wednesday] the deliveries have been sold out at least twice.”

Representatives of grocery chain stores Bónus and Nóatún have similar stories to tell. A packet of slátur includes livers, kidneys, hearts, heads, fat, stomachs, diaphragms and bottled blood from sheep.

Skúlason also recommended people order an extra portion of livers to save money. “It is a boneless product that you can buy for almost nothing and it tastes absolutely delicious with gravy; young people should familiarize themselves with this dish.”

Click here to watch an audio slideshow of slátur-making.

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