Teurastuksella

Teurastuksella, also known as "teurastus" or "teurastettu liha," is a traditional Finnish method of preserving meat, particularly pork, by salting and curing it. This process involves several steps and has been a significant part of Finnish cuisine for centuries. The term "teurastuksella" comes from the verb "teurastaa," which means "to salt" or "to cure."

The process begins with selecting high-quality pork, typically from the loin or shoulder. The meat is then cut into thin slices, usually about 1-2 centimeters thick. These slices are then salted heavily, often with a mixture of salt and spices such as juniper berries, black pepper, and sometimes even dill. The salting process can take several days, during which the meat is turned occasionally to ensure even distribution of the salt.

After salting, the meat is often hung to dry in a cool, well-ventilated area. This step can take several weeks to a few months, depending on the desired level of curing. The drying process helps to further preserve the meat and develop its unique flavor.

Teurastuksella is typically consumed as a cold cut, often served with bread or as part of a sandwich. It is known for its rich, salty flavor and firm texture. The curing process also helps to tenderize the meat, making it more palatable.

In recent years, teurastuksella has gained popularity beyond Finland, with many people discovering its unique taste and cultural significance. It is often used in various dishes, including salads, sandwiches, and even as a topping for pizzas. The traditional method of making teurastuksella is still practiced by some, but modern variations may include additional ingredients or different curing times to suit personal preferences.