Rullepølse

Rullepølse is a traditional Danish cured meat product. Its name literally translates to "rolled sausage" or "rolled meat." It is made from a thinly sliced piece of pork belly or pork shoulder that is seasoned and then rolled tightly into a log. Common seasonings include salt, pepper, and often herbs like bay leaves or thyme. The rolled meat is then cured, typically by dry curing with salt or brining, and then often smoked. The curing process preserves the meat and gives it its characteristic flavor and firm texture.

Once cured and sometimes smoked, the rullepølse is cooked, usually by simmering or baking. It is then cooled and sliced thinly for consumption. Rullepølse is a popular cold cut in Denmark and is frequently served as a topping for open-faced sandwiches, known as smørrebrød. It is also enjoyed as part of a charcuterie board or as a component in other dishes. The taste is savory and slightly salty, with the flavor profile influenced by the specific spices and smoking process used. Different producers may have their own unique recipes, leading to variations in taste and texture.