> I've never seen nor read many references to salt mutton

I've only had it once - it's still made in Shetland, and that was where
mine came from. A variant is "reestit" mutton, which is lightly salted
and smoked all winter over a domestic fire on a rack neear the ceiling
(the "reest"). That can't be common these days.

Yummy stuff. I think, like nearly any Shetland product, you can get
it by contacting the Shetland Times office in Lerwick (not so much a
newspaper as a trade commission combined with a Ministry of Culture).

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