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Norwegian food is strange, but Smalahove’s approach is pure brilliance.
I’ve been living in Norway for years. It’s been so long that I don’t even bat an eye when someone says “thank you for dinner” like it’s some kind of religious ritual. But trust me, Norwegian food customs can be downright bizarre at times. And I say that with love…mostly.
First of all, why is everyone putting brown cheese on everything? Try brunost on waffles, bread, or in your sauces. It tastes like someone melted caramel and then forgot to add the sugar. I mean, I respect the hustle, but c’mon.
And then there’s the whole “we eat fish that smells like it died in 1997” thing. Rakfisk, lutefisk… I’m starting to think some of these dishes were invented during a Viking dare that got a bit out of hand. You take some good cod, let it ferment until it’s strong enough to clear a room, and then call it a Christmas tradition. That’s a bold move, Norway. That was a bold move.
Here’s the thing, though: I actually love one of the weirder ones. Smalahove.
Yes, sheep’s head. The whole head. Eyes, teeth, tongue, the whole package. They salt it, smoke it, boil it, and serve it looking like it’s judging you for ordering it. And you know what? It’s delicious.
When I first gave Smallhove a shot, I was a bit nervous. The head was giving me a look like, “You sure about this, city boy?” But after you try that crispy ear and tender cheek meat, you’ll be hooked. I was hooked. It’s got a rich, smoky, fatty taste, and that deep lamb flavor that makes you understand why the Vikings conquered half of Europe — they were running on this stuff.
The best part? The rituals surrounding it. You’ve got to eat it with a knife and fork like a civilized person while the sheep is literally looking back at you. There’s something really refreshing about it. It doesn’t have any fancy plating or anything to hide the fact that this used to be an animal. It’s just pure, honest, “this is food, deal with it” energy.
Norwegians tend to be shy about their food, saying things like “it’s nothing special,” but then they’ll casually serve you a boiled animal head and expect you to dig in. That’s not humble. That’s impressive.
Norwegian food is strange, to say the least. We got fermented fish that clears your sinuses for a week, brown cheese that belongs in a dessert, and hot dogs that come with more toppings than a Christmas tree. But small love? Smalahove gets a pass. Smalahove is top-notch. Smalahove is the ultimate challenge in Norwegian cuisine, and I’m all in.
If you ever find yourself in Norway and someone offers you smalahove, go for it! Then lean in, look that sheep right in the eye (the one that’s still there), and show them you belong.
Yum!
