Keskipika

Keskipika is a traditional Finnish dish that originates from the region of Kainuu, located in northeastern Finland. The name "keskipika" translates roughly to "middle piece" in English, referring to the central part of a roasted pig, which is typically used in the preparation of the dish. It is a hearty and flavorful meal that reflects Finland’s rural culinary traditions, particularly those tied to pork-based dishes.

The dish consists of a large, slow-roasted pork shoulder or loin, often seasoned with salt, pepper, and sometimes other spices like cloves or allspice. After roasting, the meat is sliced and served with a variety of accompaniments. A common pairing is *keskipika-kastike*, a rich, dark gravy made from the roasting juices, often thickened with flour or barley flour and flavored with mustard, vinegar, and sometimes beer or ale. The gravy is typically served over boiled potatoes, rye bread, or other starchy sides like mashed potatoes or *perunamuusi* (potato pancakes).

Keskipika is often enjoyed during cold weather, particularly in autumn and winter, as it provides a warming and filling meal. It is also a staple in Finnish *seura* (social gatherings) and family feasts, where it is shared among guests. The dish’s simplicity and robustness make it a beloved part of Finnish home cooking, though it is also found in some Finnish restaurants, especially in regions where Kainuu cuisine is celebrated.

The preparation of keskipika can vary slightly depending on regional preferences, but the core elements—slow-roasted pork and a hearty gravy—remain consistent. It is a testament to Finland’s agricultural heritage and the importance of pork in its traditional diet.