Slow Food Ark of Taste in Scalloway, Shetland Islands, United Kingdom

Slow Food Ark of Taste

Ark of Taste is Slow Food’s virtual vessel with an online port of call to catalogue rare heritage foods and food culture lest they are lost or forgotten. As industrial farming methods and food processing diminish our biodiversity, Slow Food supports saving traditional breeds, varietals and seeds.

It is a privilege to be Leader for Scotland’s Slow Food Ark of Taste and here is where to source this produce, where possible.

Reestit Mutton

Scalloway

Reestit Mutton is mutton from Native Shetland Sheep (Ark of Taste) salted in brine and hung to dry traditionally in the rafters, reest, of the house above a peat fire. The peaty smoke helps to season the meat and after

Shetland Wet Salt Cured Ling

Scalloway

The method of wet salt-curing is to de-head and split the fish open so it can be laid flat. Often they are filleted but the skin is left on. It is laid in coarse salt for one week as with the dry

Salt Herring

Scalloway

In the late 19th century, Scotland became the world’s largest producer of salt herring. 90% was exported in wooden barrels to Eastern Europe, Russia, Scandinavia and Germany where the Scottish cure was highly esteemed. The curing method handed down through