Slavink

Slavink is a cherished Dutch meat dish made by wrapping ground meat in bacon and cooking it in butter or vegetable oil. There is also a variant known as blinde vink, where ground veal is encased in a thin veal cutlet instead. These delectable treats, typically weighing around 100 grams before cooking, are commonly available in butcher shops and supermarkets.

The bacon in slavink is neatly held around the meat filling thanks to an enzyme called transglutaminase. This dish has an intriguing history—Slagerij Spoelder in Laren first created it in 1952 and even won the "Golden Butcher's Ring" award for it. Originally, the filling was made from smoked sausage.

The name "slavink" loosely translates to "Lettucefinch" likely deriving from "slagersvink" which means a finch prepared by a butcher. This dish holds a special place in traditional Dutch cuisine and remains popular, especially among older generations. It is even mentioned in cultural references, such as the book "De taal van de verpleging" a guide for non-native nurses working in the Netherlands.