A Staple of Stews and Porridges
For the average Viking, the day-to-day diet was not based on lavish roasts, but on staple, calorie-dense foods. Porridge, made from a variety of grains like barley, oats, and rye, was a crucial part of the daily intake. Stews, often referred to as skause, were another ubiquitous meal, cooked in large iron or soapstone cauldrons over an open fire. These could simmer for days, with ingredients added as they became available. Such dishes were not just practical but also served as a focal point for communal eating within the longhouse.
Grains and Bread
While porridge was a mainstay, bread was also a part of the Viking diet. Breads were typically small, flat, and unleavened, baked on hot stones or iron plates.
- Barley: The most common grain, used for both bread and ale.
- Oats and Rye: Also frequently used, with rye becoming more prevalent later in the Viking age.
- Flour Mixes: Breads were often made from a blend of grains, sometimes with pea or flax flour mixed in.
The Role of Meat, Fish, and Dairy
While film and television often depict Vikings as a meat-guzzling culture, the reality was more nuanced, with meat being a significant but seasonal part of the diet for most. Coastal and river-dwelling Vikings relied heavily on fish, which was abundant and could be easily preserved. Dairy products, however, were an essential year-round source of fat and protein.
Meat and Fowl
- Domesticated Animals: Pigs, cattle, sheep, and goats were kept for meat, milk, and labor. Pork was especially prized, and slaughtering often took place in autumn.
- Game: Hunting provided a supplement to the diet, with game animals like deer, elk, and bear being eaten, though they were not everyday fare.
- Fowl: Chickens, ducks, and geese provided eggs and meat.
- Horsemeat: Horsemeat was eaten during religious festivals but was later forbidden with the spread of Christianity.
Fish and Seafood
Proximity to the sea and rivers meant fish was a staple, particularly in northern regions where farming was harder.
- Common Fish: Herring, cod, and salmon were common catches, preserved by drying or salting.
- Sea Mammals: In more remote locations like Greenland, seals and whales were also part of the diet.
Dairy Products
Dairy was vital and was processed to last through the lean winter months.
- Milk: Primarily from cows, but also goats and sheep.
- Skyr: A yogurt-like product, brought from Norway to Iceland, was a dietary staple.
- Butter and Cheese: Heavily salted butter and cheese were produced for preservation.
Foraging, Fruits, and Vegetables
Contrary to popular myths, the Viking diet was not just meat and ale. Foraged and cultivated plants provided essential vitamins and nutrients.
- Foraged Plants: Wild berries, apples, nuts, and edible wild plants like angelica, nettle, and sorrel supplemented their diet.
- Cultivated Vegetables: Simple gardens likely grew items like cabbage, peas, beans, onions, and leeks.
Social Class and Diet
Just as today, a Viking's social status heavily influenced their diet. The disparity is most evident when comparing the food of a chieftain to that of a common farmer or thrall (slave).
| Food Type | Commoner's Diet | Chieftain's Diet |
|---|---|---|
| Staples | Mostly porridge, vegetable stews, and bread made from barley or oats. | Higher-quality grains, imported goods like spices, and finer cuts of meat. |
| Meat | Seasonal, often reserved for special occasions or after slaughtering old animals. | Abundant year-round, including prized roasted meats and birds. |
| Fish | Dried or salted fish was a consistent source of protein, especially in coastal areas. | Fresh fish, alongside imported delicacies. |
| Drinks | Weak ale, buttermilk (misa), or sour whey (syra). | Mead made from honey, imported grape wine, and stronger brews of ale. |
| Extras | Mostly foraged berries and nuts for sweetness. | Imported fruits like peaches and walnuts, along with honey. |
Cooking and Preservation Methods
Resourcefulness was key to Viking food preparation and preservation, ensuring a food supply through the harsh Scandinavian winters.
- Boiling: The most common cooking method, used for stews and porridges.
- Drying: Fish, meat, vegetables, and fruit were dried, either in the sun or by a fire, to remove moisture.
- Smoking: Preserving meat and fish by hanging them over a fire, allowing the smoke to act as a preservative.
- Salting: Adding salt to meat and butter was a common preservation technique.
- Fermentation: This method was used for some meats, dairy products like skyr, and for brewing. The acidic whey was also used to pickle foods.
Conclusion
While a Viking's diet was dependent on location and social standing, it was surprisingly diverse and resourceful. Rather than focusing on lavish feasting, the diet emphasized practicality and seasonal availability, utilizing farming, fishing, and foraging to ensure survival. Staples like hearty stews and porridges provided the energy needed for their active lifestyle, while advanced preservation techniques ensured sustenance through long winters and voyages. This robust and varied diet was a far cry from the one-dimensional, meat-heavy caricature often presented in modern media.
For more information on the foods available to Vikings, the National Museum of Denmark provides a good overview of the archaeological and historical evidence available.
