Aland 2016 - Nordic Cuisine

Jersey 2022 - Post & Go - Harvest of the Sea - Stamp Strip

A strip of six self-adhesive stamps from the 'Post & Go - Harvest of the Sea' issue. Illustrations created by local artist Ron Mills depict Jersey's acclaimed seafood.

Date of Issue: 17 February 2022
Designer: Ron Mills
Size: 25mm x 56mm
Process: Digital
Denominations: Six weight step tariffs

Situated in the English Channel, the island of Jersey enjoys access to a wide range of fresh-caught seafood, which is featured prominently on the menus of local restaurants. The species found in Jersey waters are often Atlantic in origin, fresh caught each day and supplied to the local fish markets and eateries.

Local fishers often choose to adopt sustainable catching methods such as traditional potting methods for the lobster and hand diving for scallops. Often served alongside locally grown vegetables and the Island’s famous Jersey Royal potatoes, the quality of the local seafood is second to none. Six different seafoods have been selected for display on these Post & Go stamps.

Faroe Islands 2016 - Nordic Cuisine

Norden 2016 - Set of mint

Nordic cuisine is the theme of the joint Nordic stamp issue this year. The Faroese contribution to this issue depicts some of the traditional Faroese specialities.

Issue Date: 26 April 2016
Value: 9,00


Faroese food culture

Nordic cuisine is the theme of the joint Nordic stamp issue this year. The Faroese contribution to this issue depicts some of the traditional Faroese specialties which are stored in the so-called “hjallur”. This is the Faroese variant of the pantry, a drying shed ventilated by the wind all year round. Hjallurin serves both as cold storage and a setting for various forms of food preservation.

The location of the Faroe Islands in the middle of the North Atlantic has always had a crucial impact on food preservation and thus for the Faroese kitchen. For centuries the grassy treeless landscape has not been conducive to highly advanced agriculture. Grain cultivation was difficult - it is said that on average grain harvest failed every three years. To a certain extent the Faroese have always been dependent on grain imports, and in the former half of the 20th century the hope of grain cultivation was finally abandoned. Instead, potatoes were a solid crop after its introduction in the early 19th century. Along with sporadic cultivation of beets and imported grain, the potato became a basic staple in the Faroese kitchen.

On the stamp‘s left hand side four hares have been hung up for curing. The hare is the only land mammal hunted by the Faroese. It was introduced in the middle of the 19th century, with its hunting in mind – and hares can now be found on most islands. The hare‘s reproductive cycle makes it suitable for hunting. They breed three times a year - and it is estimated that each year approximately 7,000 hares are shot.

Beside the hares there are four “grindalykkjur”, meat strips of pilot whale suspended to be dried by the wind. The pilot whale has always been of decisive significance as a source of meat in the Faroe Islands. In addition to being eaten fresh, cooked with whale blubber, “grind” has also been salted and dried. In a wilted state (semi-dry and slightly fermented) it can be boiled. This is especially true of meat of inferior quality, ribs, shoulder blades, etc. The wind-dried strips depicted on the stamp are eaten with whale blubber, which has either been dried or pickle salted –recognized, moreover, as a delicacy.

The stamp also depicts “greipur”, which consists of wind-dried fish. Fishes are tied together in pairs, called “greipa“, and then hung up in „hjallurin“ for drying. At first a certain maturation and fermentation of the fish takes place, lending it a strong flavour. In this first stage the product is called “ræstur fiskur”, fermented fish which is served cooked. Fat of either dried or salted whale blubber is used with the fish called ”sperðil”, a sausage made of sheep‘s tallow in a bowel, or ”garnatálg” which consists of cleansed fermented sheep intestines. The intestines have been cured, then ground and mixed with fresh sheep‘s tallow. The result is a very strong-tasting tallow which is melted and poured over the dried fish and potatoes.

If the fish is left suspended for a longer period of time, it dries up, becomes very hard and should be beaten tender before eating. Dry or pickle-salted whale blubber or butter, and potatoes, are served with the fish.

A principle of the traditional Faroese kitchen is that everything should be utilized to the utmost. Therefore, “mørur” also forms a part of the foodstuffs in our hjallur. Mørur consists of the sheep‘s intestines and organs and is a part of the traditional diet in the autumn.

We will not dwell on the numerous varieties of dishes that can be prepared from mørur, only name a few.

“Tálgalivur” is sheep‘s liver filled with mutton tallow, most often with onions and peppers. “Blóðmørur” is a kind of blood sausage with blood, flour, tallow, and sometimes raisins in cleansed sheep stomachs. The tallow and sheep stomachs are depicted in the bowl in the centre of the picture.

Other examples indicating that everything can be exploited to the utmost are the cod heads just above the bowl. If they are large enough, fish heads make for excellent dining. They can also be cut to “kjálkar”, fish cheeks fried or boiled fresh or salted, and “lippur”, gills consisting of the tongue and the fatty meat under the chin.

A few guillemots hang beside the “mørur”. Traditionally, seabirds of various species have also been a part of the Faroe kitchen. Guillemots, razorbills, puffins and fulmars are the most common - and on the island of Mykines gannet is also a prized for its taste. The availability of birds is limited and varies with time. The hunting of birds is subject to very strict preservation regulations.

When sheep are slaughtered in the fall, almost all carcasses are hung to mature and dry. At first time a certain fermentation takes place, just like with the fish, but there are three stages in the drying process. After Christmas, the meat reaches a stage where it is called “ræst”, i.e. fermented and semi-dry. “Ræst” meat has a distinctive strong flavour (and odour). It is a highly valued delicacy, served fried or boiled, also providing for a great soup.

After having hung for a few more months, the meat is dry and eaten without further preparation. Dried sheep meat is used as cold cuts on brown bread or the traditional “drýlur” (unfermented bread). Most dried meat is eaten at this stage, but if it hangs to dry for a year, it becomes “skerpikjøt” which is drier and harder than regular dried meat.

These three phases of the drying process for mutton, “ræst kjøt”, “turt kjøt” and “skerpikjøt”, are by most Faroese considered to result in the finest delicacies in the traditional Faroese kitchen. Recent years have seen changes in the traditional serving methods and preparation of Faroese specialties. Star chefs have experimented with food, combined it in creative ways and with non-traditional garnish. This has given rise to a large selection of brand new tasting experiences, which even appeals to people outside the Faroes. The gourmet restaurant “Koks” in Torshavn is well known for its successful fusion cuisine and gourmet artistry with cured raw materials.

It should be added that these cured and dried foods can only be produced thanks to the Faroe high and very salty air humidity, which prevents the food from rotting.

Lately experiments have been conducted, for instance with the aim of wind-drying Danish ham and cheese. These experiments have proved to be quite promising.

Anker Eli Petersen

Jersey 2024 - Jersey's International Christmas

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Technical Details:

Date of Issue 11 November 2024
Withdrawal date 11-11-2026
Designer Glen Perotte
Printer Cartor, France
Size Stamp die size 30mm x 40mm.
Process four colour process lithography
Denominations 60p, 98p, 98p, £1.65, £2.15, £2.95, £3.75, £4.85

A set of eight stamps from our 'Jersey's International Christmas' issue. Issue photographed by local lifestyle photographer Glen Perotte.
All our mint/cto products are carefully prepared by our own team and supplied in glassine bags to ensure you receive them in pristine condition. Selvedges are retained where possible.

Jersey 2022 - Jersey Local Delicacies

Six Jersey delicacies are to feature on a set of stamps to be issued by Jersey Post on 24 May 2022. Illustrated by Jersey artist Ian Rolls, the stamps celebrate local food and drink including world-famous Jersey Royals, locally produced cider and the traditional baked snacks known as Jersey Wonders.

Nestled in the English Channel just 14 miles from France, Jersey has a cuisine which enjoys both British and French influences, with a distinctly island twist added into the mix. Geographically, the Island’s unique location also provides fertile soil and plenty of sun, fuelling Jersey’s agricultural industry and resulting in high-quality ingredients.

Artist Ian Rolls is well-known in Jersey for his distinctive colourful and joyful watercolours, usually of Jersey coastlines and landmarks. Rolls says of the project:

“To be asked to create a series of images for Jersey stamps was both a massive honour and something of a challenge. The honour speaks for itself, but the challenge was to create designs that would have impact on such a small scale. I am definitely from the ‘more is less’ school of painting, so I’ve taken a playful approach and represented the various local food and drink components floating around with lots of elbow room and not too much detail. The additional challenge was of course painting something that is essentially meant to be eaten or drunk and not closely observed!”

Featured on the six stamps are: Jersey Wonders, fried dough treats which are traditionally cooked as the tide goes out; world-renowned Jersey Royal potatoes; Jersey cider, which has been made in the Island for over 500 years; Jersey milk and ice cream, products of the famous Jersey cow; Jersey black butter, a traditional apple preserve and Jersey bean crock, which could be described as the Island’s national dish.

The stamps have been created as part of a joint issue with SEPAC (Small European Postal Administration Co-operations), entitled Locally Made Beverages, and, as such, the 91p Jersey cider stamp bears the SEPAC logo.

Belgium 2013 - Belgian Chocolate

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Featured images of chocolate pralines, sprinkles, spread, raw chocolate, and bars.

Belgium 2006 - Belgian Foods and Beverages

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Sweden 1998 - Swedish Pastries, Greeting Stamps

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Aland - Aland Cakes 2011

North Korea 2026 - Local Special Dishes

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Technical Details:
Date of Issue: March 20, 2026
Size: 35 x 30 mm
Denomination: 10 won, 30 won, 50 won, 70 won
Designer: Hong Song Il
Printing: Offset
Sheet Composition: 8 (2 sets)
Quantity: 4/10 000 (Perf.), 4/1 000 (Imperf.)


In our country every region has its own local special dishes.
From olden times Koreans have created and developed special dishes with homegrown ingredients and peculiar cooking method.

The State Stamp Bureau of the DPRK issued stamps reflecting some of local special
dishes including meat-garnished noodles in flat vessel, Wosan boiled rice with clam,
Pine mushroom sauté and Samgyethang (Insam-stuffed chicken soup).

10 won stamp: Meat-garnished noodles in flat vessel(Specialty of Pyongyang)
30 won stamp: Wonsan boiled rice with clam(Specialty of Kangwon Province)
50 won stamp: Pine mushroom sauté(Specialty of North Hamgyong Province)
70 won stamp: Samgyethang (Specialty of Kaesong)