Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.
Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears Globalization: pastas, pizzas, tacos, and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect to find in any western European city.
Preserved meat and sausages come in a large variety of regional variations, and are usually accompanied by sour cream dishes and flat bread or wheat/potato wraps. Particularly sought after delicacies include the fenalår, a slow-cured lamb's leg, and morr, usually a smoked cured sausage, though the exact definition may vary regionally. Due to a partial survival of an early medieval taboo against touching dead horses, eating horse meat was nearly unheard of until recent decades, though it does find some use in sausages.
Lamb's meat and mutton is very popular in autumn, mainly used in fårikål (mutton stew with cabbage). Pinnekjøtt, cured and sometimes smoked mutton ribs that are steamed for several hours (traditionally on a bed of birch sticks, hence the name, meaning "stick meat"), is traditionally served as Christmas dinner in the western parts of Norway. Another Western specialty is smalahove, a salted, or salted and smoked, lamb's head.