Småkött

Småkött is a Swedish term that broadly refers to small pieces of meat. It is not a specific dish or type of meat but rather a descriptor for how meat is prepared or served. This can encompass a variety of cuts and cooking methods, all characterized by their small size. For example, minced or ground meat, such as that used in meatballs or meatloaf, would fall under the category of småkött. Diced or finely chopped meat, often used in stews, casseroles, or stir-fries, also qualifies. The term emphasizes the form of the meat rather than its origin or specific flavor profile. It is a versatile concept in Swedish cooking, allowing for flexibility in recipes and ingredient choices. Common applications of småkött include fillings for pastries, additions to sauces, or as a base for quick and easy meals. The simplicity of the term reflects its practical usage in everyday cooking, focusing on the efficient and adaptable nature of using meat in smaller portions.