Smalahove
A whole salt-cured, smoked sheep's head steamed until tender — the fearless heritage dish of Voss.
Cultural Context & History
Smalahove is Voss's most notorious tradition — a smoked sheep's head served whole, eyes and all, eaten from the ear inward. Once peasant survival food, it is now a badge of regional pride.
Ingredients
- 1 prepared, salted and smoked sheep's head (smalahove)
- Water, for boiling
- Rutabaga (swede), for mash
- Boiled potatoes, to serve
- Vossakorv, to serve
Recommended Tools
- Large stockpotHolds the whole head submerged through the long simmer.
- Kitchen tongsLifts the heavy head cleanly from boiling water.
- Potato masherWorks the rutabaga into a smooth kålrotstuing.
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Step-by-Step Instructions
- 1
Soak the prepared head in cold water overnight to draw out the excess salt.
- 2
Lower it into a large pot, cover generously with fresh water, and bring to the boil.
- 3
Reduce to a gentle simmer and cook for 3 to 4 hours, until the meat is tender and slips easily from the bone.
- 4
Lift the head from the water and let it settle for a moment.
- 5
Serve hot with mashed rutabaga (kålrotstuing), boiled potatoes and a length of vossakorv.
Chef's Tip
Keep the pot at the barest tremble rather than a rolling boil — gentle heat leaves the cheek meltingly tender and protects the delicate smoke.
Chef's Tip
Split the head lengthways before serving so each guest gets an eye and a cheek; the cheek and tongue are the sweetest, most prized bites.
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