kallskuret

Kallskuret is a Swedish culinary term that literally means "the cold cut" (kall = cold, skuret = cut) and refers to a selection of cold-sliced meats and fish served cold. It commonly appears as part of buffets, smörgåsbord and festive tables such as the julbord (Christmas buffet) and midsummer meals, and is also offered in everyday settings like breakfast and lunch buffets.

Typical kallskuret items include cured and roasted meats—such as ham, roast beef and various salamis—alongside cold-prepared fish like gravlax (cured salmon) and smoked salmon. Accompaniments often comprise mustards, pickles, cold sauces, sliced raw vegetables, bread and crispbread (knäckebröd). The presentation emphasizes thin, even slicing and easy self-service on platters.

Historically, kallskuret developed from preservation methods used in northern climates, where curing, smoking and pickling allowed meat and fish to be stored and eaten cold. In modern Swedish cuisine it remains a staple of communal meals and celebrations and has diversified to include regional specialties and vegetarian alternatives that mimic the format of cold-sliced items. The term is primarily culinary rather than commercial, and its exact contents vary by occasion, region and personal preference.