Smalahove

Traditional Norwegian dish made from a sheep's head SmalahoveA serving of smalahove at Voss, NorwayAlternative namesSmalehovud, SkjelteCourseMain coursePlace of originNorwayServing temperatureHotMain ingredientsLamb head  Media: Smalahove Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale. Hove is a dialectal form of hovud, meaning "head" (cf. Hǫfuð), and smale is a word for sheep, so smalahove literally means "sheep head". The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and served with mashed swede/rutabaga and potatoes. It is also traditionally served with akevitt. In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. Originally, smalahove was typically eaten by the poor.

[edit] One serving usually consists of one half of a head. The ear and eye are normally eaten first, as they are the fattiest areas and are best eaten warm. The head is often eaten from the front to the back, working around the bones of the skull.

[edit] Burning the wool off a head Since 1998 and the mad cow epidemics, an EU directive forbids the production of smalahove from adult sheep, due to fear of the possibility of transmission of scrapie, a deadly, degenerative prion disease of sheep and goats, though scrapie does not appear to be transmissible to humans. It is now allowed to be produced only from the heads of lambs.

[edit] Smalahove is considered by most people to be unappealing or even repulsive. It is enjoyed mostly by enthusiasts, and is often served to tourists. Because of its status as an "extreme" food, tourists often seek it out as a thrill. Voss Municipality in Norway, in particular, has benefited from tourists wishing to try it, "not only as a nostalgic and authentic rural dish, but also as a challenging culinary trophy appealing to thrill-seeking consumers."

Even in a country where turkey and mince pies dominate the Christmas menu, smalahove persists as a culinary badge of regional identity. Western Norway’s rugged terrain historically limited access to imported meats, so farmers used every part of the sheep, turning the head into a hearty, communal dish. Today, ordering smalahove is less about hunger and more about heritage; it signals a willingness to celebrate local customs and to share a story that dates back generations. The ritual of torching the fleece and boiling the head for hours also creates a theatrical experience that draws diners together, making the dish a conversation starter at holiday gatherings.

If you decide to try smalahove, source it from a reputable butcher who specialises in traditional Norwegian fare – the head should be fresh, cleaned and pre‑salted. Expect a weight of around eight to ten kilograms; most suppliers will pack it in a sturdy box with clear cooking instructions. Before the big day, soak the head in cold water for several hours to remove excess brine, then give the fleece a quick flame‑torch to achieve that iconic charred look. A long, gentle simmer in a large pot with aromatic herbs, carrots and onions will soften the meat in about three hours. Serve the soft cheeks and tongue with buttery mashed swede and a splash of chilled akevitt for authenticity.

Many people assume the brain is always removed before cooking, but in traditional smalahove the brain is often left inside the skull and gently poached alongside the meat. This results in a silky, custard‑like texture that is scooped out with a small spoon – a delicacy for those who appreciate subtle flavours. Conversely, some modern chefs choose to discard the brain for hygiene reasons, especially when the dish is prepared for tourists. Understanding this variation helps diners set realistic expectations and respect the dish’s regional differences rather than judging it by a single, possibly sanitized, version.