Rullepølse

Rullepølse is a cherished Danish cold cut crafted from a flattened piece of pork belly, beef flank, or lamb. The meat is liberally seasoned with herbs, chopped onions, and occasionally parsley. Once seasoned, it is rolled up and soaked in a brine for several days. After brining, the roll is pressed, cooled, and finally sliced thinly. This delectable treat is often enjoyed on rugbrød, the dense Danish rye bread, as part of the traditional open-faced sandwich known as smørrebrød. It is typically garnished with a thick slice of aspic (sky) and rings of raw onion.

Interestingly, similar dishes are found in Swedish and Norwegian cuisines. The Swedish version is called rullsylta, while the Norwegian variant is known as ribberull. Each has its unique preparation methods and meat choices. For instance, ribberull is usually made from lamb shoulder. The shoulder is deboned, flattened, sewn into a rectangle, rolled, pressed, and then steamed. These regional variations highlight the rich and diverse culinary traditions of the Nordic countries.