This is Kiviak, a traditional winter foodstuff consumed by Greenlandic Inuits. It may look like a seal's carcass stuffed with whole, fermented birds because, well, it is. Trust me, this is one dish you'll want to eat outside.
Kiviak is relatively simply to make. First, collect approximately 400 Auks. Then, stuff them— beaks, feathers, feet, and all—into the hollowed out body cavity of a seal, Tauntaun-style. Next, press out as much air as possible from the carcass and seal it with seal grease to prevent spoilage. Finally cover the meat sack with a large rock pile for approximately 3-18 months. During this time, the Auks ferment within the seal until they can be eaten—raw. Thanks to a layer of fat within the seal sack, the Auks soften while they ferment allowing every part of the bird—save feathers—to be consumed.
Food shortages are common during the long, dark winter months in Greenland. During this time, hunting becomes a very risky proposition due to unsafe ice conditions and the general lack of light. This dish, as repugnant as it may seem to those unaccustomed to it, actually provides an essential food source when fresher fare is unavailable. [Oddity Central via Neatorama]
Image credit to Inga Sørensen