flæls

Flæls is a traditional Norwegian dish, often described as a type of pork belly or pork side, typically cured and then boiled or steamed. The name itself is derived from the Old Norse word for "belly." This cut of pork is known for its high fat content, which renders during cooking, resulting in a tender and flavorful meat.

The preparation of flæls can vary, but commonly involves salting the pork belly for an extended period. This curing process not only preserves the meat but also imparts a distinct salty taste. After curing, the flæls is usually simmered in water until cooked through. Some variations might involve a gentler steaming process.

Flæls is a versatile ingredient in Norwegian cuisine. It is often served as a standalone dish, accompanied by boiled potatoes and a simple gravy or sauce, such as mustard sauce. It can also be used as an ingredient in other dishes, contributing its rich flavor and texture. For instance, it might be diced and added to stews or used to flavor other meats. Historically, flæls was an important source of protein and fat, particularly during the colder months in Norway. Its preparation and consumption are deeply rooted in the country's culinary heritage.