Levertost

Levertost is a traditional dish primarily found in Norwegian cuisine. It is made from salt-cured pork belly that has been dried and then smoked. The preparation process involves salting the pork belly for an extended period, followed by drying and smoking, which gives it a distinctive flavor and texture.

The cured pork belly is then typically cooked by boiling or simmering until tender. Once cooked, it is often served with a variety of accompaniments that complement its rich, salty, and smoky taste. Common pairings include boiled potatoes, rutabaga (swede) mash, and a sauce made from the cooking liquid, often thickened with flour and seasoned with pepper. Some variations might include a side of mustard or pickled vegetables.

Levertost has a long history in Norway, stemming from the need to preserve meat before modern refrigeration. The curing and smoking processes allowed pork to be stored for longer periods. While it might not be as common in modern households as it once was, it remains a beloved dish, particularly during festive occasions or as a nostalgic meal. The dish's name translates roughly to "leaver toast" or "lever toast," though its exact etymology is debated, and it is not typically made with liver. The flavor profile is strong and savory, making it a distinct culinary experience.