The cuisine of Iceland has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to Iceland's being surrounded by ocean. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavours of this traditional country food originate in its preservation methods; pickling in fermented whey or brine, drying and smoking.