Difficulty: Hard | Serves: 2–4
Experience the bold flavors of Norway with Smalahove, a traditional dish made from a slow-cooked sheep’s head. Once a meal for Norwegian farmers, today it is a sought-after culinary experience for those looking to explore authentic Nordic food traditions.
📜 The History and Cultural Significance of Smalahove
“Smalahove is more than just food—it’s a symbol of Norway’s history, resilience, and sustainable eating practices.”
Smalahove was historically a peasant dish developed as a way to use every part of the animal in a time when food waste was unthinkable. Sheep’s heads were cleaned, singed to remove wool, salted, and then smoked or dried before being boiled for a meal. Today, it remains a seasonal delicacy, typically enjoyed in late autumn and early winter, particularly before Christmas celebrations. It is traditionally served on a wooden plate alongside mashed rutabaga (kålrotstappe) and potatoes, making it a hearty and flavorful dish that reflects Norway’s rustic traditions.
Smalahove is a delicacy deeply rooted in Norway’s cultural heritage, offering tender, flavorful meat with a rich, smoky aroma. This dish is often served during pre-Christmas feasts in the western regions of Norway, particularly in Voss, where it remains a celebrated part of the country’s culinary identity.
Ingredients for Traditional Norwegian Smalahove
For the Smalahove:
☑️ 1 sheep’s head, cleaned and split in half
☑️ 4 cups water
☑️ 2 tablespoons coarse sea salt
☑️ 1 teaspoon whole black peppercorns
☑️ 2 bay leaves
For Serving:
☑️ 4 medium potatoes, boiled
☑️ 2 cups mashed rutabaga (kålrotstappe)
☑️ 2 tablespoons butter
☑️ Fresh parsley for garnish
👩🍳 How to Make Traditional Norwegian Smalahove
🔥 Step 1: Prepare the Sheep’s Head
1️⃣ If not pre-cleaned, remove the brain and rinse the sheep’s head thoroughly.
2️⃣ Singe off any remaining wool using an open flame or torch.
3️⃣ Rinse the head again and pat it dry.
🍲 Step 2: Brine and Smoke the Meat (Optional)
1️⃣ Soak the sheep’s head in a saltwater brine for 24 hours to enhance the flavor.
2️⃣ Optionally, smoke it over birchwood for a deeper, rustic taste.
🍽️ Step 3: Cook the Smalahove
1️⃣ In a large pot, bring water, salt, peppercorns, and bay leaves to a boil.
2️⃣ Add the sheep’s head and simmer for 2–3 hours, until the meat is tender and falls off the bone.
🥔 Step 4: Prepare the Sides
1️⃣ Boil potatoes until soft.
2️⃣ Mash rutabaga with butter and a pinch of salt for a creamy side dish.
🍽️ Step 5: Serve and Enjoy
1️⃣ Plate the cooked Smalahove with boiled potatoes and mashed rutabaga.
2️⃣ Garnish with fresh parsley and serve with a glass of aquavit or beer for an authentic Nordic experience.
💖 Why You’ll Love Smalahove
Despite its bold presentation, Smalahove is a dish that represents Norwegian history, culture, and culinary resourcefulness. Despite its unconventional appearance, Smalahove is a delicacy deeply rooted in Norway’s cultural heritage, offering tender, flavorful meat with a rich, smoky aroma. This dish is often served during pre-Christmas feasts in the western regions of Norway, particularly in Voss, where it remains a celebrated part of the country’s culinary identity.
Every bite offers:
☑️ Tender, fall-off-the-bone meat, packed with smoky, salty richness
☑️ A deeply traditional Norwegian experience, connecting you to centuries-old Nordic food culture
☑️ A sustainable dish, showcasing the art of using the whole animal with zero waste
☑️ A perfect winter meal, hearty and warming, best paired with beer or aquavit
“Smalahove is not just a meal—it’s a journey into Norway’s past, embracing flavors that have stood the test of time.”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Chanfana: Portugal’s Rich and Aromatic Goat Stew
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors. 🐡🍋🍶
