Þorri: Iceland’s Midwinter Traditions with Preserved Food – bold in flavour and rich in history

In the heart of the Icelandic winter, when daylight is scarce and the weather often feels at its most powerful, Icelanders mark the arrival of Þorri—a traditional month in the old Icelandic calendar. Þorri begins in late January and lasts until late February, and offers a window into Iceland’s history, food culture, and communal traditions.

Photo: Icelandic Times

Both the month name and the name of the midwinter sacrifice, Þorrablót, are derived from the personal name Þorri. Orkneyinga saga states that the Þorrablót was established by Þorri. The name Þorri has long been identified with that of Þór (Thor), the name of the Norse thunder god. 

The month opens with Bóndadagur (Husband’s Day), celebrated on the first Friday of Þorri.

Historically, this day honored the “bóndi,” or farmer. In earlier times, the farmer was welcomed with hospitality, food, and respect, marking the hope for resilience and good fortune through the remainder of winter. Today, the husbands, boyfriends etc. are celebrated through small gifts, meals, or gestures of appreciation.

Photo: Perlan - Wonders of Iceland

Þorri is now a days best known for its distinctive culinary traditions, collectively called þorramatur. These foods date back to a time when preservation was essential for survival. Without refrigeration, Icelanders relied on methods such as fermentation, drying, smoking, and curing to store food through winter. It was common to preserve food in sour whey, a fermented dairy by-product which gives a distinctive tangy flavor.

Þorramatur is a buffet or platter of traditional Icelandic preserved foods and includes types like: 

• Svið - Singed sheep’s head, traditionally split and boiled

• Súrsaðir hrútspungar - Fermented ram’s testicles

• Kæstur hákarl - Fermented shark, one of the most famous—and challenging—traditional foods

• Sviðasulta - Pressed sheep’s head (like cheese/jam)

• Súrsuð lifrarpylsa and blóðmör - Icelandic liver and blood sausages, preserved in sour whey at this time of year

• Harðfiskur - air-dried fish (usually cod or haddock), typically eaten with butter

• Hangikjöt - Smoked lamb, served warm or cold

Photo: Eimverk Distillery

These dishes are usually served alongside Icelandic rúgbrauð (rye bread), flatkaka (flatbread), butter, rófustappa (mashed turnip/swede/rutabaga) and potatoes. The food, especially the fermented shark is often accompanied by brennivín, a clear caraway-flavored schnapps, sometimes nicknamed “Black Death.”

The social heart of Þorri is the þorrablót, a midwinter feast held throughout the month. Historically, þorrablót marked a communal gathering to honor the season and strengthen social bonds. In modern Iceland, þorrablót events range from intimate family meals to large community or company gatherings, often featuring speeches, songs, dancing along with …honestly speaking…quite of lot of drinking.

Photo: Understand Iceland

For travelers, Þorri offers more than just unusual flavors—it’s an invitation to experience Iceland’s deep connection to its past. Sampling þorramatur provides insight into how Icelanders adapted to life on the edge of the Arctic, turning necessity into tradition. If you are curious to experience traditional Icelandic food and feel like a Viking for a moment in a unique setting of an ancient cave, feel free to contact the Caves of Hella—we will gladly tailor the experience to your wishes.