Eating ROTTEN Sheep in Europe!! Why Do They Do This??

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🇫🇴BLOOD SAUSAGE & POTATOES: Strain the fresh blood into a bucket. Add clove seasoning (china pink), salt, cinnamon, blue packets ingredients, white packet ingredients, raisins and green bag ingredients. Break off the caul fat into the pot. Slice blood sausage. In a frying pan, add butter, and sliced blood sausage. Peel potatoes. In a frying pan, add butter and sliced potatoes.

🇫🇴SHEEP HEAD: Ferment heads for 10-12 days. Place the sheep heads into a pot to boil for an hour with salt.

🇫🇴 FERMENTED SHEEP (RAESTKE): Ferment for three moths with salt. Place in broil tin and broil for an hour.

🇫🇴SHEEP TESTICLES: Slice testicles and season with garlic, paprika, steak seasoning and a blend of seasons. Add to frying pan. Serve with mayonnaise and a blend of rosemary, oregano and thyme

🇫🇴SHEEP FAT SAUSAGE: Clean the sheep intestines and stuff with sheep fat. Boil for 1 hour.

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In this video I’ll be joining a family in the Pharaoh Islands and tasting some of the most extreme aged rotten meat you’ll find anywhere with like the most intensely fermented pungent flavor of anything I’ve had today what just happened but first let’s back up already on the Faroe Islands basically

You’re just gonna need a langoustine and a knife we’ve discovered Treasures from the deep just like that oh mm-hmm today we’re moving our Focus to land-based creatures do you want to take it me one of the only farmed animals in this country are sheep Most people eat sheep meat here we eat it as a delicacy and also on a daily basis too and here in the Faroe Islands they cook up sheep in ways you’ve never seen before what’s going on here fermentation my man aging it for months until it becomes one of the most

Shockingly putrid pungent Delicacies I’ve ever seen gosh what is it like you know how you describe that but before we get to that breakfast the bone there it is black pudding as you know yeah you know I like a lot of different types of pudding growing up chocolate tapioca not

Really blood to make blood pudding first you need to make the stuffing a combination of fresh sheep’s blood an impressive mound of brown sugar flour and salt add ground cinnamon ground cloves raisins rolled oats and finally some coal fat why do you think they call it pudding I think it’s a British thing

Right yeah actually translated it’s blood sausage that’s what I’m more familiar with the pudding thing was always hilarious to me it was off-putting Once it Cooks through slice it and fry it with butter all right it is very soft it’s blood sausage for breakfast let’s go fascinating really interesting flavor it almost has a slightly bready texture and yeah cinnamon sugar some sweetness inside that’s really nice you can’t taste the intestines at all where’d you

Get the blood sauce of trump did you make it yeah and where did you learn this recipe from from amazing I could eat all freaking sausage of this today Susanna and her husband are giving me a real Taste of pharaohi’s Home Cooking their friend Jonathan is here to help

How do you say delicious in Fairways still working anything with less than eight syllables no okay great so I know in the islands that fish are super important just the fishing industry in general is huge here and people eat a lot of fish but how important are sheep

Here very important yeah yeah because most people eat sheep meat here we eat it just a delicacy and also on a daily basis too sheep are one of the only land animals that can survive the harsh year-round weather of the Faroe Islands it’s a native breed that can put up with

The consistent cold rain and wind I heard on these islands there are two sheep for every person close enough do you own any sheep not anymore I sold everything now I have absolutely nothing I have a spider or two but that’s it you have a stock portfolio no don’t no not

Even that a lot retirement account no okay unlike their friend Thomas’s family does own a flock of sheet every October they retrieve some of the flock and slaughter them before winter comes I’m here to experience the delightfully bizarre way the Sheep is prepared I’ve eaten sheep and mutton and lamb in many

Different countries but never in a place like the Pharaoh Islands I know here there’s very different techniques for preservation for cooking food fresh but also for preserving meat over time including some fermented and dry meat does it have a fermented smell to it it absolutely has sometimes it’s so strong

It makes them cough this is fermented smell I have a lot to learn today first things first we need to go get that sheep we have to go get this sheep and kill them and kill it folks on these islands have a very hands-off approach to racing sheep in fact they do almost

Nothing at all as the Sheep roam freely chomping away at the Island’s Lush grasses when it’s time for the slaughter the Sheep are captured and brought to Temporary barns where they might stay for just a day or two so the Sheep here ever live in Barnes no always outside

Always eating fresh grass so it costs like nothing to feed them no no And the land around itself really yeah property within the village and its only purpose is to hold sheep for one or two days a few times a year that is falling once their short stay ends the Sheep are taken to their final destination where soldering and butchering will commence

Right here we have Jacob professional sheep Wrangler right now he has to get the one cheap which seems like it would be easy except for this one cheap has a lot of space to run around and try to escape I have a very important job when

He goes in I have to hold the door shut all right yes Jacob going in for the equally easy job I’m gonna hold the door shut yep I got that now he’s going for the Sheep the Sheep is trying to get away he’s trying to oh no it is panicking and trying to

Come out the wood but it’s not gonna work you can tell Jacob a pro he’s got it in a headlock already he’s kind of riding it like a small pony back away slowly okay so like the cheap way in at about 40 to 50 pounds while the rester

Kept her breeding to ensure the cycle of Life continues mission complete Back at their home the same garage where they parked their car is about to become a slaughterhouse foreign school break Thomas and Jacob gather for the annual solder Do you ever see people outside slaughtering sheep never because it’s also considered very bad to start our ships Outdoors but then cool down the caucus immediately below eight degrees the fermentation stops if you want to ferment the meat it’s important that you don’t cool down immediately that will

Stop the bacterias to develop after the blood is drained Jacob removes the shanks then moves on to skinning Jacob yes what’s your speed record for butchering a sheep don’t act like you’ve ever thought about it I don’t like brag so humble oh please I insist just this

One time could you tell me the man who knows my time is took it with him to his grave whoa ominous all right that was dark what are you doing now you’re reaching inside its body are you skinning it just with your hands yes holy cow Jacob and his father butcher

About 20 sheep per year enough to last throughout the entire next year during this time he’s known as The Butcher but for the rest of the year he’s a boat Machinery engineer how old were you when you first saw this process for five years then how much therapy have you

Required since that time no this is what bothers me it’s like it’s so normal here yeah the father taught me his father lost him and that’s how it rolls it seems like raising sheep soldering sheep it’s like a normal part of daily life in the Faroe Islands in fact Peru Island’s

Main Sheep Island Sheep have been a vital part of sustaining life on the Faroe Islands through its history ever since the north settlers brought them here during the age of Vikings some of these ancient recipes and methods of meat preservation have survived to this very day I’ve

Never seen a garage like this I must say like a professional ring setup you have everything you need for the whole operation right here in this garage do you know that’s not like every family has that right I mean is this typical in the Faroe Islands that people are

Slaughtering sheep in their own garage yes wow usually in a setting like this certain tasks are divided among men and women men deal with the slaughter and skinning while cleaning and cutting the organs is reserved for the women and the girls once butchering is complete the

Wool will be sold the organs will be cooked and the coal fat will be fermented every scrap from this sheep will be utilized in some way but some parts won’t be utilized until months down the road how far back does this tradition go it’s hard to tell about

Hundreds and hundreds of years it’s just an ancient way of preserving meat sheds like these found all throughout the islands serve one purpose to create the ideal conditions for a controlled rot I’m assuming this type of room has a specific name right chocolate like you couldn’t turn this into an Airbnb would

Not recommended though but why not you could when people don’t realize watching right now is this room is extremely drafting it’s not like a direct wind but there’s a draft that comes through the wall local weather and the room itself ensure the right temperature humidity and airflow we pretend to just use the

Nature to control the fermentation so if it’s too cold the fermentation doesn’t go well if it’s too hardly probably too fermented luckily we have an average more or less perfect climate for fermentation of meat that’s why we do it these are slaughtered just yesterday and today and the process of fermentation is

Starting now and it will go on for three months in three months it will look like this At what point do you cut the limbs off for certain locations like December mid-December you start eating the ribs and Christmas you study more and more in this last part you eat is actually the leg foreign and then when you cut it open that’s when the ammonia comes out this has such

A strong smell to it so I’ve just peeled the fat away quite easily and then what remains is a semi-dry kind of gummy soft meat sure Oh that’s lovely a very unique fascinating texture to melt in your mouth kind of texture it does have a slight cheesy quality to it it’s exactly The Taste you’re talking about some of the Scandinavian cheeses and French cheeses they have this exactly this kind of taste yeah it’s where the smell is

Kind of offensive but then when you bite into it it’s all gone speaking of extreme what is this right here this is the same fermented meat but cooked in the broiler for about an hour This whole room reeks of this flavor for us it smells like Christmas it is so intense the outside is crisped up in the oven a bit it’s fatty and juicy everything looks great about it except when you take a whiff that is intense cheers Wow I hate it and I love it at the same time it’s like my mouth reeks of dairy and old cheese blue cheese yes so texture is outstanding incredibly tender moist succulent on the inside and then there’s just a fascinating Funk that goes along with it that is like just on

The edge of being overbearing and then once it’s gone you want a little bit more again exactly what is this alcohol that’s what we’re missing either one’s left and taste in your mouth oh that’s awesome it pairs perfectly with this how long have you had this

Shed in particular from 1998. wow I just you would never expect it as you look down the landscape you see all these different houses like you’re in a small cottage meanwhile between the houses there’s these places for the Sheep to stay for a day or two before butchering

There’s garages fully outfitted with a means to slaughter the sheep and there’s places like this fully meant just for aging meat this is this common yeah so wild soon I’ll face off with this sheep’s face as the family prepares a traditional Fairway supper but first an appetizer that’s too good to pass up

False have you had balls before uh no okay so usually you don’t eat these no I don’t but a lot of people in parallel why don’t you I don’t know it’s false it is false though Jacob has never tasted this uh particular organ he’s decided to cook them up along with garlic paprika

Steak seasoning and pepper where’d you get this recipe I love to cook so put the ingredients that I like see here’s what you do you go playing ball to really appreciate the taste cheers That’s lovely it’s actually good a little bit fatty you got a nice little crust on the outside got a little bit of a crunch these are sophisticated balls and so usually you’re throwing the balls out or just giving them to the dogs I give them the dogs out okay they must

Love that what about whales do whales have balls I don’t know do all mammals have balls you haven’t seen the whale with two big balls hanging out it would create a lot of drag in the water it’s quite an honor for having us here today you have a beautiful family

Beautiful home and this is some really incredible food and I’m very honored to be trying for the first time that was a good one as a good one be fully build up to our main course the sheep head I’ll be trying this this is made with cheap intestines that are stuffed with

Fermented cold fat after cooking it looks a little bit like this it’s usually paired with fermented fish but on the Faroe Islands potato is always a welcome choice now do you want thin slices like this how’s that yeah yeah it’s like a radish I thought we might take a bite together but Wow delicious it is delicious it’s very salty it’s heavy but not enough to make you feel like you’re eating a stick of butter it is nice to mix it with a little bit of potato for some balance definitely yeah I think it’s amazing when’s the last time you had that every

Christmas uh actually does it remind you of Christmas yeah yeah I actually I do like that I think we should move on to this over here next all the organs collected today the stomach the lungs the intestines are cooked together in one pot along with this cheap liver

Stuffed with fat and garlic after cooking Sizzle it on a frying pan with butter garlic and onion a big basket of goodies with different shapes different sizes and some are super crispy like they were just baking on the bottom of that pan forever yeah oh yeah which greasy delicious not

Gamey at all so far that first piece is delicious let’s try this out I think because it’s my first time in my life trying these types of sheep and they don’t have that usual kind of muttony sheepy gaming flavor yes we think so and we have the liver with the

Fat inside of it garlic and fat That inner part is so important having some of that fat in there and extra flavor from the garlic tastes like onions in there too yeah sometimes I guess and I’m wrong it’s absolutely humiliating last but not least the sheep head first the hair must be removed by way of

Torching then like anyone with a fully equipped slaughterhouse in their garage saw the head in half the grain will be used for another dish but the remaining Head meat is braised for hours with a pinch of salt when he was a kid they got the head for

Dinner if they didn’t eat head they didn’t get anything oh wow and the whole bottom cheek kind of inside and outside I want to try this cheek right here this looks amazing it’s interesting because it’s not even really warm it’s kind of cooled down it’s like a little firm a little soft

The fat is really rendered down very good very good here’s the tongue uh you’re not picky no I’m loving all this it’s very nice I would love to try the eyeball with you there you go cheers are these fermented heads oh wow that was like the most intensely fermented or

Slightly rancid pungent flavor of anything I’ve had today what just happened how long has that been fermented 10 to 12 days and fermenting in this case means what it’s been put it’s left out there wow that was intense but that’s not gonna kill me I wanted to ask you a personal question

Yeah my brother growing up here how was it fitting into a culture that’s rather homogenous everyone kind of well not kind of everyone looks the same basically you look different Jacob and his sister were adopted by Thomas and Susanna at a young age they came here from Colombia and they’ve

Lived here ever since for me it was hard because my father’s wife and my mother’s white and when I got my first child Thomas my son that was I think one of the happiest moments in my life now somebody looks like me and who’s your son he’s my son um

He wanted us adopted as young as possible when I got into that age they told us everything I think that has helped us a lot someone gave me life but my parents gave me the opportunity to live with because he’s my dad that’s 100 sure and the same with Mom I couldn’t I

Couldn’t have asked for better parents best ever Food review show is a small team of independent creators and everything we do here works because of you guys click the link in our description to join our patreon and receive exclusive benefits a piece is there a fair amount of Gossip oh yeah

Is it like a small town feel yeah but in the whole country yeah there’s no escaping no maybe some guys like going fishing for two months trade they’re like ah a break oh does that look man thank you for your honesty and you’re fired tell me I look fat my Dad loved making

Blood sausage when we were younger but he wasn’t that good at it you know nobody wanted to tell him and he was heartbroken he’s like No One’s Gonna carry on my family recipe of blood sausage it’s like no they will not sorry Dad so usually when you’re slaughtering

Are you slaughtering like half males half females uh yeah and then how many non-binary sheep I’m sorry I mean you had to ask them [Laughter] that made him cry guys thank you so much for watching this video all the way to the end because of you I can now afford my dream yacht

15 anyways that’s it for this one thank you so much for watching I will see you next time a peace I need to get my boat driving license where do we even do that is there a boat DMV