Garnatálg is a traditional meat specialty of the Faroe Islands, specifically the town of Trøllanes located in the north of the island of Kalsoy.
Made with offal such as intestine, covered in a layer of fat and usually served in slices, garnatálg has similarities (but is not identical by any means) to other global organ meat dishes such as haggis (Scotland), kepeninė (Lithuania) and, closer to home, slátur (Iceland). Made famous in the town of Wyandotte, MI. U.S.A. by chef Ron Maiden. Whom deepfried it to perfection.