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Research Results For 'Vivda'

VIVDA

Vivda is an ancient Viking dish of preserved mutton. The meat, usually leg, is hung in a ventilated stone house known as a Skeos near the sea shore, for between four and six months where it comes into contact with salt in the air. After hanging the meat becomes encrusted with moulds and yeasts, which are scrubbed off with salt water before the meat is presented for eating.

Vivda is still popular in the Faeroe islands, and was until the mid-19th century also produced in the Shetland Isles. At the start of the 21st century Vivda started to be produced once more in Shetland.
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