One of the more popular Danish specialty is the Rullepølse. Many are in the opinion that is the best deli meat. If you are wondering what it is, Rullepølse is cured pork belly seasoned with aromatic herbs and spices including thyme. cloves, and allspice. What is especially delightful about this Danish delicacy is that it is very easy to make. Some are even quick to note that it could probably be harder for foreigners to pronounce its name correctly than make it.
The process of making the Danish Rullepølse starts with having the pork belly sit on brine for about 2 to 3 days. The brine would include kosher salt, pink salt, sugar, peppercorns, garlic cloves, and water. The pink salt is responsible for the resulting color. The sugar will not necessarily make the preparation sweet but can make its saltiness more well-rounded.
It will be then be boiled until tender in a solution of water with bay leaves, black peppercorns , and other desired spices. It is highly recommended to allow for the meat to rest after boiling so the flavor gets evenly distributed. Pork can be substituted by lamb, beef, or veal. It can also be lightly smoked if preferred.
After cooking, it should be placed in a rectangular dish similar to bread pans. A Rullepølse press is traditionally used to press the roll down. It is to be refrigerated for about 12 to 24 hours before being served thinly sliced on open sandwiches. Rullepølse should keep for a few days even without refrigeration.
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