Grjúpán (Icelandic pronunciation: [ˈkrjuːpˌauːn]) is an Icelandic dish that was eaten in earlier centuries in Iceland. It consisted of the lungs of a sheep which was smoked with added salt and water.
The word "Grjúpán" has also long been used as a synonym of another kind of mutton sausage, bjúga [ˈpjuː(ɣ)a], in Iceland.
See also
References
- Gísladóttir, Hallgerður (1999), Íslensk matarhefð, Reykjavík
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