flæsk

Fläsk is the Swedish term for pork meat, referring to the edible flesh of domestic pigs. In everyday language it denotes pork in general as well as specific cuts that typically have a higher fat content. The word is used throughout Swedish cuisine and in Nordic contexts to distinguish pork from other meats such as nötkött (beef) or fisk (fish).

Common cuts and preparations associated with fläsk include fläskkött (pork meat), sidfläsk (pork belly or side pork, often cured as bacon), fläskfilé (pork tenderloin), fläskstek (roast pork) and fläskkarré (pork neck/shoulder). Fläskkotletter (pork chops) and andra dagligdags köttstycken are also widely used. The term covers both fresh cuts intended for cooking and various preserved forms.

Preservation and processing of fläsk are common in Swedish kitchens. Fresh fläsk may be prepared as roasts, stews, or sautéed dishes. It can also be cured or smoked, producing products such as rimmet fläsk (cured pork) for bacon or rökt fläsk (smoked pork). In addition, cured products like skinka (ham) and bacon frequently involve fläsk as the base meat.

Nutritionally, fläsk provides high-quality protein and varying fat content depending on the cut. Lean cuts like fläskfilé are lower in fat, while cuts such as sidfläsk have higher fat levels. As with other pork products, safe handling and proper cooking are important to ensure palatability and public health.