fbpx

Danish salami and fat

Salami is one of the most iconic and beloved delicacies in Denmark. Its distinctive taste and texture make it a popular topping for rye bread, and it also has a long and interesting history. Many believe it tastes even better with a generous layer of fat on the bread. Read more about the difference between salami and other types of “spegepølse”, and some fun facts about this popular salami further down the page.

Shipping: There are no refrigeration requirements for the salami sold here on Danmark med Posten. It is the customer’s responsibility to ensure that it is allowed to import the specified food products. There are no known restrictions within the EU.

Danish Spegepølse (salami): A Delicious Taste of Denmark

Danish Spegepølse (salami) is a traditional meat product from Denmark. It is made from meat, salt, spices, and a blend of natural bacteria, which are allowed to age for several weeks or months. This process gives the salami its distinctive flavor and texture. Danish Spegepølse (salami) can be enjoyed as a snack or used as a topping on bread or rye bread.

The difference between Danish Spegepølse (salami) and other salami´s

Many confuse spegepølse with salami, but there are actually some important differences between the two. Salami originally comes from Italy and is also a dried sausage made from meat and spices. However, salami is usually made with additives that help the sausage mature faster. Salami also has a more intense flavor and a firmer texture than spegepølse.

Fun facts about spegepølse

  • Spegepølse is one of the oldest forms of meat preservation and has been made for many centuries.
  • Spegepølse was a popular food among the Danish Vikings, who took the sausage on their journeys as a source of sustenance.
  • In olden times, spegepølse was hung to dry in the chimney, where the smoke from the fireplace would add extra flavor to the sausage.
  • Spegepølse can be varied with different spices and flavorings, resulting in various regional versions of the salami.

Fat

Fat is an important part of Danish food culture, especially when it comes to rye bread. The fat typically used on rye bread is called “smørrebrødsfedt” or “pålægsfedt.” It is a mixture of butter, margarine, and vegetable oil, seasoned with salt and possibly spices to add extra depth of flavor.

One of the most popular brands of spreading fat in Denmark is Jydefedt, which has been a staple in many Danish kitchens for many years. Jydefedt is known for its smooth texture and creamy taste and is particularly well-suited for rye bread.

“Pålægs” fat is typically used as a base on rye bread before adding the toppings. It provides a smooth and creamy texture and enhances the flavor and texture of the rye bread. It is also a good source of fat and energy, which is important for maintaining a healthy and balanced diet.

If you want to enjoy rye bread the traditional Danish way, then pålægs fat is an essential addition to your meal. Fortunately, you can find it in our webshop, along with other products that help bring a touch of Denmark to your kitchen, no matter where in the world you live.

Theme: Open sandwiches
Marinated herring
Liver Pate