More than a millennium ago, Vikings colonized an archipelago in the middle of the north Atlantic. Isolated, tundra-like and sub-polar in climate, agriculture was limited and Norse settlers had to rely heavily on the sheep they brought along with them and the surrounding sea and bird life for sustenance. This relative lack of resources fostered a self-sustaining culture among its people. One where every part of their catch was utilized, shared and preserved to last through difficult times. More than a thousand years later, what was born out of necessity has now become cultural traditions that have defined the gastronomic landscape of the Faroe Islands.