Final recipes book

The story behind
the dish
Danish agricultural production
specialises in the breeding of
pigs and production of pork. Pork
therefore plays an important
role in Danish culinary tradition.
Approximately 13 million pigs
are produced by 4,000 farmers,
providing consumers with high
quality produce worldwide.
Pork makes up almost 20% of
total exports from the Danish Food
Cluster.
The Danes enjoy traditional dishes
for dinner. Ask the Danes about
their eating habits and preferences,
and you will find that meatballs like
those in this recipe are often at the
top of their list of traditional food.
In 2014, the Danes voted on their
favourite national dish for the first
time. More than 60,000 people
took part in the vote and it came
as no surprise when a classic pork
recipe called “Stegt flæsk med
persillesovs” won.
The meat used in this dish is pork
belly, sliced thinly and roasted until
crispy but tender. It is served with
potatoes and parsley sauce.
A great deal of effort has been put
into reducing the fat content in
pigs and a 30% reduction has been
achieved. Since 1990, consumers
have had a broad variety of lean
cuts to choose from when preparing
tasty meals.
The recipe complies with National
Danish Nutritional Guidelines
and meets the national 6-a-day
recommendations. It is a healthy
everyday meal, with a fat content
of no more than 33%.
Average
nutritional values
per serving
Energy: 315 kcal/1323 kJ
Protein: 24 g
Fat: 17 g
Carbohydrates: 15 g
+ other important nutrients such as
zinc, phosphorus, vitamin B…