Pinnekjøtt

Pinnekjøtt is a traditional Norwegian main course dinner dish based on lamb ribs. Pinnekjøtt is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well.[citation needed] This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt. The preparation of pinnekjøtt uses a traditional method of food preservation utilising curing, drying and in some regions also smoking as a means of inhibiting the growth of micro-organisms. Although fresh lamb is available today, and frozen can be bought all year round, pinnekjøtt is still prepared both commercially and in private homes due to the flavour and maturing the preservation process gives to the meat. In home preparation of pinnekjøtt, racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, particularly in parts of Hordaland and Sunnmøre, the fresh racks are commonly smoked prior to drying. Traditionally this was done in order to prevent mould growth during the drying process.

Source: Wikipedia