There are many variations of meat patties. Where I come from, a ‘karbonade’ is minced pork (it can also be a mixture of minced pork/veal) that is breaded in breadcrumbs. If you want to try our ‘krebinetter’, the recipe is here. This recipe is made in the same way as you would make a minced … Read more
Iberico Lomo (loin) is a delicious cut from the fantastic Spanish black pig, Iberico. The meat resembles a good cut of beef more than Danish pork. Therefore, it should also be cooked closer to pink rather than well-done. The Lomo (loin) cut comes from the pig’s loin roast. Iberico Lomo (loin) is a delicious cut … Read more
Iberico Lomo (loin) is a delicious cut from the fantastic Spanish black-footed pig Iberico. The meat resembles good beef more than Danish pork. Therefore, it should be cooked closer to rare than well-done. The loin cut comes from the pig’s loin roast. The dish is served with rösti, pickled celeriac, and red wine glaze. Served … Read more
This recipe for stuffed pork tenderloin is one of our favorites. It’s easy to make and tastes delicious. The trick is to wrap the meat tightly, which helps retain its juices and flavor. Stuffed with 3 types of onions and wrapped in serrano ham
Delicious kebabs with barbecue-marinated pork tenderloin, pre-cooked using the sous-vide technique. Delicious skewers with barbecue marinated pork tenderloin, pre-cooked using the sous vide technique.
This recipe for stuffed pork tenderloin is one of our favorites. It’s easy to make and tastes delicious. The trick is to wrap the meat tightly, which helps it retain its juices and flavor. Stuffed with 3 types of onions and wrapped in Serrano ham. Served with rice, tomato sauce, and green bean fries
The Danish classic, frikadeller. Ours are made from 100% pork, and the minced meat mixture should be prepared in advance, allowing it to rest and develop its fine flavor. Served with boiled carrots, boiled potatoes, and brown gravy. Served with brown gravy, boiled potatoes and carrots
The Danish classic meatballs. Ours are made from 100% pork and need to be mixed well in advance, allowing the meat to absorb the flavors.
The Danish classic that never goes out of style. This easy dish can be personalized to your liking. You can add whatever you or your children like best. Above is my version, below is what I use in our PORK CHOPS IN SAUCE. Editorial: See our best recipe for pork chops in sauce here.
We hate food waste and take pride in using our leftovers. Here is a sous-vide cooked Iberico Presa with a fried egg, toasted day-old bread, red onion chutney, and crème fraîche dressing. Leftover Iberico Presa – served with bread, red onion chutney, and fried egg