Most part of traditional Faroese food consists of flesh. Because of the rugged, rocky Faroese terrain, grain and vegetables have not been able to grow very well as only about 2% of the 1,393 km2 is arable land and none is set aside for permanent crops.[10] During the winter months the Faroe Islanders´ only option was to mostly eat salted or dried food (this includes meat, pilot whale meat, seabirds, and fish). This means that over the centuries, the pilot whale has been an important source of food and vitamins to the isolated population on the North Atlantic archipelago.

The pilot whale meat and blubber is stored, prepared, and eaten in the Faroese households. This also means that whale meat is not available at supermarkets. Although the Faroe Islands' main export is fish, this does not include pilot whale meat or blubber. An annual catch of 956 pilot whales[11] (1990–1999) is roughly equivalent to 500 tonnes of meat and blubber, some 30% of all meat produced locally in the Faroe Islands.