Popular in Iceland, Hakarl is a basking shark that has been cured with a particular fermentation process, hung to dry for five months, and served in cubes on toothpicks.
Popular in Iceland, Hakarl is a basking shark that has been cured with a particular fermentation process, hung to dry for five months, and served in cubes on toothpicks.
This maggot-ridden cheese is a delicacy in Sardinia, Italy. Live insect larvae are added to go past fermentation to decomposition, making it soft and gooey.