fo|'''Garnatálg'''|gut [[tallow]]|i=no is a traditional dish from the Faroe Islands. It is made by kneading intestinal fat from sheep into lumps, which then get air dried in Faroese: hjallur (outhouses where the wind can blow through) and fermented. Faroese: Garnatálg|i=no is served sliced and melted, often as a sidedish for fish, particularly Faroese: ræstur fiskur (fermented semidried fish). It can also be served over potatoes.[1]