Dried lamb meat

The aim of the project is to find out the interest and need to work together in a Nordic R/D project to solve common safety and quality problems and tasks in the production, marketing and documentation of the processes and the properties of dried and cured lamb meat, fenalår, hangikjöt and skerpikjöt.
This is a short exploratory project where partners from the three countries will meet to present what is happening in their countries regarding:
 
-          Scientific documentation of processes and products
-          Labeling and protection of origin
-          Training and quality and safety assurance
-          Enhancement of local foods and traditions.
 
The results of the project will both be recommendations and a proposal of R/D activities in order to strengthen lamb meat production, production of traditional dried and cured lamb meat as well as culinary tourism in the countries by ensuring quality, safety and protecting the geographical origin of the products.

Project manager

• Guðjón Þorkelsson
  Director, Innovation & Consumers
  Tel.: 422 5044

Research field

• Innovation and Consumers