svið originally arose at a time when people could not afford to let any part of a slaughtered animal go to waste. it is part of þorramatur, a selection of various traditional icelandic food that is served as a buffet, particularly at the þorrablót mid-winter festival. it is used as the basis for sviðasulta (head cheese or brawn, made from bits of svið pressed into gelatinous loaves pickled in whey). similar dishes can also be found in other western nordic countries, such as smalahove in norway and seyðahøvd on the faroe islands.