Fenalår is a traditional norwegian cured meat made from salted and dried leg of lamb. fenalår is a very popular dish in norway and is often served with other preserved food at a christmas buffet or at norwegian constitution day. curing time is normally about three months, but fenalår may be matured for a year or more. in some parts of the region, especially in the voss area, the leg is also slightly smoked (using a cold smoke process) before curing to prevent any mould-related problems that may occur when drying meat in a humid, mild climate. it is still quite common for many norwegians to salt and cure the meat at home. the finished meat is dark red to brown in color. fresh cut s...

Source: Wikipedia