Top 4 Swedish Meat Products

Falukorv is a traditionally made sausage that originally stems from the city of Falun, but is nowadays made by several meat companies in Sweden. The sausage is made with a mixture of pork and beef or veal meat that has been ground and combined with potato starch, water, and a selection of mild spices. The meat content in the sausage must be at least 40%. Its flavor is smoky and salty, while the color of falukorv, once sliced, is brownish-pink. The sausage can be eaten on its own, fried, used in sandwiches or in Beef Stroganoff where it stands as a substitute for beef.Expand

Reindeer suovas is a traditional meat product. It is prepared by dry-salting reindeer meat, then smoking it over an open fire in a peaked hut for 8 hours. The meat can be consumed raw or cut into pieces, then grilled. These semi-wild reindeers are slaughtered every autumn and winter, but the salting, smoking, and curing are done throughout the year. Flavorful, yet delicate, suovas is often accompanied by pickled mushrooms and lingonberries or lingonberry jam. It is prepared by the Sámi indigenous people living in an area called Sápmi. When Sámi venture on long trips, they traditionally pack suovas and unleavened bread to eat on the trail.Expand

Vindelnrökt skinka is a traditional smoked ham made from whole boneless ham or various cuts like topside, silverside, rump, knuckle, and roll. This ham comes from pigs and is hot-smoked using alder wood in traditional smoke kilns. There are two main types based on their smoking method: hams smoked in a flat position, and hams smoked in nets. The ones smoked in a flat position have an irregular shape and thickness with a rough surface, and the color ranges from hazelnut shell to roasted coffee bean, while the outer fat and tendons are warm cinnamon tones. Flat hams weigh between 3-6 kg. Hams smoked in a net have a uniform and homogeneous shape, light burnt brown color with shades of hazelnut, and weigh between 1-3 kg. The production of the hams takes place in Degerfors in the province of Västerbotten. Expand

Reindeer herding has been strongly interwoven with the culture, heritage, and diet of the Sámi indigenous nomadic herders from the Sápmi cultural region. Using old food preserving methods, the nomadic herders continue to prepare a wide range of meat delicacies based on reindeer meat, including Sámi reindeer gurpi, a cured meat product that is made with a combination of leftover reindeer meat, lumps of fat, and salt. After the curing process, the meat mixture is shaped into a long loaf before it is enclosed within reindeer caul and cold-smoked over slightly damp birch wood for about two or more hours. This traditional meat specialty has represented an essential protein source for the Sámi people as its long shelf life has made it suitable for consumption during their long hikes. Although it was rarely cooked in the past, gurpi is nowadays commonly grilled or fried in butter or reindeer fat, and it is typically accompanied by sides such as fresh salads, vegetable mashes, or Scandinavian berry preserves or sauces.Expand