Cut Salted Pinnekjøtt.
The name “pinnekjøtt” comes from the cooking method that traditionally has been to steam the meat on wooden sticks (birch). In Norway, about a third of the population eat pinnekjøtt on Christmas Eve, which makes it in second place after the rib of pigs. More and more eat it on Christmas Eve, and is a menu staple for many during Christmas, New Year’s Eve, or even at easter.
The dish has its roots in the old Norwegian community where salted and dried meat was an important part of the diet, as this was the best conservation method for meat. The status as a party and Christmas food is due to the fact that the meat has high fat and protein content and was therefore attractive. In recent years, several have embarked on new ways of preparing the meat, ranging from steam on a steel grating to cook the meat directly into broth.
Gilde is the most sold pinnekjøtt in Norway
Read our blog on how to cook pinnekjøtt
For 100 g of finished product, 144 g of meat raw material of lamb, salt has been used.
Energy kcal 411.00
Energy kilojoule 1703.00
Monounsaturated fatty acids 13.00
Polyunsaturated fatty acids 1.70
Saturated fatty acids 18.00
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