Pinnekjøtt comes from the west coast of Norway,
and is salted or smoked lamb or mutton ribs, which are then dried.
They must be soaked fist in water for 1-2 days before cooked,
to regain their meaty consistency and make a milder flavor.
They are usually steamed over a rack of birch twigs,
hence the name "pinnekjøtt" which means literally "stick-meat".
It can be strong or mild, depending on the production,
but generally can remind one of ham or bacon.
Since it is steamed for several hours,
it become extremely tender, falling off the bone.