Isköldirbröd

Culinary Significance

The Isköldir—a turtle—is considered a valued source of nourishment among the Frostborn. Its eggs, however, are taboo: tales of their taste are deeply off-putting—earthy, slimy legends that deter even the hungriest wanderers.  

Preparation and Curing

Preparing the meat is both ritualistic and practical: the turtle is first beheaded, with legs and tail removed. Its shell remains intact but is opened with fine cuts and holes, into which wandering algae is stuffed—a salty, preserving plant.   The meat stays inside the shell and cures there for at least four days—often much longer. The algae releases its salt into the meat, draws out moisture, and preserves it. The degree of curing determines flavor and shelf life: after a few days, the meat remains tender, juicy, and mildly salted. With longer storage, it becomes dry, fibrous, and develops a strong, salty taste.  

Isköldirbröd – Travel Provisions

The cured meat is removed from the shell and sliced into thin sheets like a large flatbread—known as *Isköldirbröd*. These slices are dried, stacked, and carried on long journeys. One can eat a slice plain, as a salty snack, but they are often topped with fish or meat, and sometimes spread with a paste.