Tag: Danish

Thank You for Loving Bacon

M's Adventures
Danish bacon frying up in a pan.

I was wrong. In recalling Danish bacon, I simply remembered that it was my favorite kind of bacon. When I got to Denmark this time around, I set out to fry some up. When I cooked the pack of bacon, all 250 grams of it,  and realized that no fat came sputtering out of it because the bacon is much more  akin to pancetta, thin and not woodsy in smell… (the Danes have their own breed of pigs called the Antonius). When I ate the first crinkly mahogany strip, I realized that I had been utterly wrong. The Danish bacon was much better than the bacon of my memory.

The sticker says “thank you for loving bacon”.

 

Buttered Bread in Denmark

M's Adventures
Four halves: potato, pork roast, fish filet, and “vet’s night snack.”

Open faced sandwiches are called “buttered bread” in Denmark. I have some favorites. It is harder and harder to find a place where you can buy ready-to-eat sandwiches but there are still a few places where this can still be done. One goes into the store, takes a number, and when it’s one’s turn, one orders “four halves” or however many sandwiches one wants. Then you can order them by name if you know what they are called (only some have special names like “the vet’s night snack”) but mostly, you can point.

Gravad lox sandwich made at home.

One can, of course, make sandwiches at home. I love the Danish open face sandwich because just like Peking Duck or a Korean Bulgogi lettuce wrap, there is something about the alchemy of certain flavors together that play my taste buds like a xylophone.