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Þorrablót feasts are the central element of Þorrinn. Throughout the month, families will gather to share traditional delicacies, including hákarl (fermented shark’s meat), svið (boiled sheep’s head), hrútspungar (ram’s testicles) and kjötsúpa (lamb meat soup). These traditional dishes reflect some old methods of food conservation, which was vital on making it through an Icelandic winter. The preferred drink to toast to the god of thunder is Iceland’s signature potato-based schnapps Brennivin, which translates to “black death”. The traditional music, dancing, games and storytelling complete the evening, which can often last into the early hours of the following morning.