Schematic representation of the main pork cuts, nr.14 is Syltelabb.
Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter. They are traditionally eaten using one's fingers, as a snack food. They are sometimes served with beetroot, mustard and fresh bread or with lefse or flatbread. Historically syltelabb is served with the traditional Norwegian juleøl (English: Christmas Ale), beer and liquor (like aquavit). This is because Syltelabb is a very salty dish. The Norwegian word syltelabb, consists of the two words sylte and labb. Sylte means preserved. The word labb means pig feet or paw.
In 2006, the world championship in pig's trotter eating was held in Brokelandsheia, where the comedian Kristopher Schau took part.
Lutefisk is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye. It is made from aged stockfish, or dried and salted cod. The fish takes a gelatinous texture after being rehydrated for days prior to eating.
Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe, perhaps ancient Romania. It is made with flesh from the head of a calf or pig, typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Aspic or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.
Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in American, Swedish, Danish, Norwegian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai cuisine.
Smalahove is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale. Hove is a dialectal form of hovud, meaning "head", and smale is a word for sheep, so smalahove literally means "sheep head". The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and served with mashed swede/rutabaga and potatoes. It is also traditionally served with akevitt. In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. Originally, smalahove was typically eaten by the poor.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Khash is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is a dish of Armenian origin.
Crubeens are an Irish dish made of boiled pigs' feet. They are traditionally eaten by hand, like corn on the cob. The Irish singer Liam Clancy references them in a preamble to the song The Galway Races, and they are mentioned in the lyrics of some versions as an example of food available at a horse race. Crubeens can include the pigs' calves, and can be consumed fried, broiled, baked, or otherwise prepared.
Oxtail is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around 3.5 kilograms and is skinned and cut into shorter lengths for sale.
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo, or sheep, cooked with various spices.
Lablabi or lablebi is a Tunisian dish based on chickpeas in a thin garlic and cumin-flavoured broth, served over small pieces of stale crusty bread.
Risalamande is a traditional Danish dessert served at Christmas dinner and julefrokost. It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce (kirsebærsovs).
A pig's trotter, also known as a pettitoe, is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.
Cow's trotters are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. Latin American cuisine also uses cow's trotters for several traditional dishes.
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