Cekkivä

Cekkivä is a traditional Finnish dish primarily consisting of salt-cured and lightly smoked pork belly. The name itself is believed to be derived from the Swedish word "stek," meaning to fry, though the preparation method involves curing and smoking rather than frying. It is a staple in certain regions of Finland, particularly those with a history of pork production and preservation.

The preparation of cekkivä is a multi-step process. First, the pork belly is heavily salted, often with a mixture of salt and sometimes sugar, and allowed to cure for several days or even weeks. This curing process draws out moisture and preserves the meat. Following the curing, the pork belly is typically rinsed and then smoked, usually over an open fire using hardwoods like alder or birch. The smoking imparts a distinct flavor and further aids in preservation. The resulting cekkivä is characterized by its rich, fatty texture and smoky aroma.

Cekkivä can be consumed in various ways. It is often sliced thinly and eaten cold, perhaps as part of a charcuterie board or as a topping for rye bread. It can also be pan-fried until crispy, similar to bacon, and served with potatoes or other traditional accompaniments. Historically, it was a vital source of fat and protein, especially during the lean winter months. Its enduring popularity speaks to its savory taste and the effectiveness of its traditional preservation methods.