Traditional Danisch Cuisine

Food in Denmark should be traditional and rich in nutritional values – vitamins, minerals and proteins, which are responsible for releasing in the body sizable portions of energy necessary for dynamic functioning at work, school or home. The traditional character of Danish cuisine is confirmed by the recipes for the production of dishes passed down from generation to generation. Initially, the staple food in Denmark was rye bread and beer, but over time the typical menu was supplemented with dishes with potatoes and heavy sauces – earthenware and sauces were the perfect complement to meat and fish dishes. The eating habits of Danes have evolved over the centuries depending on the region, but common were the ways of storing food (especially in the days when refrigerators did not yet exist). Both meat and fish in those days were smoked or salted, and these customs have been successfully transferred to modern times. Spegepolse salami, made according to an old recipe, can age for up to a year, and smoked ham also has similar qualities. Smoked herrings fished around Bornholm have the status of a national delicacy.