Editing Offal (section)

====Norway====
{{see also|Norwegian cuisine}}
[[File:Smalahove01.JPG|thumb|right|A serving of [[smalahove]] at [[Voss, Norway]]]]
In [[Norway]] the ''[[smalahove]]'' is a traditional dish, usually eaten around and before [[Christmas]] time, made from a [[sheep]]'s head. The skin and fleece of the head is torched, the brain is removed, and the head is salted, sometimes smoked, and dried. The head is [[boiled]] for about three hours and served with mashed [[rutabaga]]/swede and [[potato]]es. The ear and eye (half of a head is one serving) are normally eaten first, as they are the fattiest area and must be eaten warm. The head is often eaten from the front to the back, working around the bones of the skull. ''Smalahove'' is considered by some to be unappealing or even repulsive. It is mostly enjoyed by enthusiasts and is often served to [[tourist]]s and more adventurous visitors.

Other Norwegian specialities include ''smalaføtter'', a traditional dish similar to ''smalahove'', but instead of a sheep's head, it is made of lamb's feet. ''[[Syltelabb]]'' is a boiled, salt-cured pig's trotter, known as a Christmas delicacy for enthusiasts. Syltelabb is usually sold cooked and salted.

Liver pâté (''leverpostei'') and patéd lung (''lungemos'') are common dishes, as are [[head cheese]] (''sylte'') and blood pudding (''blodklubb''). [[Roe|Fish roe]] and liver are also central to several Norwegian dishes, such as ''mølje''.