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. 2015 Nov 4;11:76. doi: 10.1186/s13002-015-0064-9

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© Svanberg. 2015

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 4 — Sperðil is a local very simple sausage made of sheep tallow and salt put in a casing of intestines. Once a popular side dish for fish, whale meat and also as spread on bread; today it is becoming rare (Photo Osva Olsen)