Ibérico presa is an incredibly good piece of meat from the black-footed pig from Spain. The pigs live on large open areas, where they eat acorns, grass, and herbs, which give the meat its unique flavor. Here we use the presa, which is a cut of meat that comes from the pig’s neck fillet.
Pan-fried pork tenderloin with sautéed onions is a true Danish classic, suitable all year round. Here, we serve it with oven-roasted potatoes, gravy made from the pan drippings, boiled frozen peas, and tzatziki. Delicious and easy everyday food at its best!
Homemade cold-smoked bacon is a delicacy that surpasses even the best store-bought bacon by far. Homemade bacon is made by extracting the liquid from the meat before smoking it. The result is a firm and meaty bacon with a rich flavor. Additionally, it does not splatter when fried as there is no excess water in … Read more
Medister sausage with creamed pointed cabbage is a reinterpretation of the classic dish with creamed white cabbage, which is loved by many. Pointed cabbage is a bit lighter and doesn’t have as strong a cabbage flavor as white cabbage, making it a great choice for those who may not be big fans of white cabbage. … Read more
This smoked pork tenderloin becomes really juicy and not at all dry. The delightful taste of mustard pairs well with the meat, and during the oven cooking, the mustard also makes the surface tasty and slightly crispy. Serve the smoked pork tenderloin with mashed potatoes, steamed broccoli, and a delicious gravy. This ham roast becomes … Read more
Stuffed pork tenderloin is a fantastic dish that is always a success. The lean meat benefits from a filling that adds extra flavor, and by wrapping bacon or prosciutto around the meat, it doesn’t dry out as easily. Here, we provide you with a recipe for tenderloin stuffed with onions, sage, and feta cheese, wrapped … Read more
Roast pork loin can quickly become dry in the oven, but if you cook it sous vide, it becomes juicy and tender, perfectly cooked to your preferred level of doneness—whether pink or well done. Sous vide is a brilliant invention, and it is especially practical when preparing Christmas dinner. With sous vide, ingredients can be … Read more
Pork can do so much more than just being dry-fried in a pan. This recipe is for pork chops that are dry-aged for 30 days and then cooked sous vide. The meat is prepared almost like a beef steak and served with a delightful accompaniment consisting of a rich red wine glaze, crispy kale, pickled … Read more
Meatballs are a favorite among many, and in numerous homes, this dish is regularly on the table. This recipe is for the classic Danish meatball made from ground pork, without any unusual spices or the like. It is simple and good, and it goes with everything! Always remember to mix the meat thoroughly with salt … Read more
Hash is as simple as it is delicious. It’s a brilliant way to use up leftover meat and cooked potatoes. Just add a chopped onion and serve the dish with a fried egg on top, and you have a complete meal that’s sure to delight. For this hash, we used leftovers from a pork roast … Read more