Pinnekjøtt

Pinnekjøtt

A traditional serving of pinnekjøtt with kålrabistappe.

Pinnekjøtt is a traditional Norwegian dish made from lamb or mutton ribs that are cured and sometimes smoked. It is a popular dish served during the Christmas season in Norway, particularly in the western regions. The name "pinnekjøtt" translates to "stick meat," which refers to the wooden sticks used in the steaming process.

Preparation

The preparation of pinnekjøtt involves several steps:

1. Curing: The lamb or mutton ribs are first salted and left to cure for several weeks. This process preserves the meat and enhances its flavor.
2. Drying: After curing, the ribs are hung to dry in a well-ventilated area. This drying process can take several weeks and is crucial for developing the characteristic taste and texture of pinnekjøtt.
3. Steaming: Before serving, the dried ribs are soaked in water to rehydrate them. They are then steamed over birch sticks, which impart a subtle flavor to the meat. The steaming process typically takes about 2-3 hours.

Serving

Pinnekjøtt is traditionally served with kålrabistappe, a mashed rutabaga dish, and boiled potatoes. The combination of the savory, salty meat with the sweet and creamy kålrabistappe creates a balanced and satisfying meal.

Cultural Significance

Pinnekjøtt holds a special place in Norwegian culture, especially during the Christmas season. It is often served at family gatherings and festive occasions. The dish is a symbol of Norwegian culinary heritage and is enjoyed by many Norwegians as part of their holiday traditions.

Related Pages

• Norwegian cuisine
• Christmas traditions
• Curing (food preservation)