viilutettu

Viilutettu is a Finnish culinary term used as an adjective to describe food that has been cut into very thin slices or shavings. It derives from the verb viiluttaa, meaning to shave thinly, with viilu (veneer) reflecting the idea of thin, uniform layers. The form viilutettu indicates that the action has been completed.

In practice, viilutettu food is prepared with a sharp knife or a meat slicer to achieve a delicate, translucent appearance. The typical thickness can vary by ingredient and culinary aim, ranging from paper-thin for carpaccio or sashimi-style preparations to slightly thicker slices for certain cold cuts or garnishes. The term emphasizes the fineness and uniformity of the slices, rather than mere general slicing.

Viilutettu is closely related to, but distinct from, other Finnish terms such as viipaloitu (sliced into regular pieces) and siivutettu (cut into thin wedges or strips). The choice of term can reflect the texture and presentation intended by the cook. While most common in meat, fish, cheese, and vegetable preparations, viilutettu can also apply to garnishings or decorative applications where thin, delicate slices are desired.

Etymologically, the word connects to viilu, meaning veneer, which—literally and figuratively—conveys the idea of shaving a product into thin, uniform layers. In culinary contexts, viilutettu signals a specific preparation aimed at achieving elegance, tenderness, and even portioning in presentation.