Deli Counter · Rolled Pressed Meat

Rullepølse

Photo: Danielle Keller / Wikimedia Commons · Public domain

The sausage isn't stuffed into a casing at all — it's a flat cut of pork belly rolled around herbs and spices, pressed under weight, and thinly sliced once cured.

A flank of pork or veal is seasoned with pepper, allspice, and onion, rolled tight, brined, boiled and pressed until firm, then sliced paper-thin. It's classic deli and market fare across Denmark, often eaten cold on rye bread.

Why it's made this way: Rolling and pressing scraps of belly or flank meat let farm households turn a cheaper cut into an elegant, shareable cold cut that kept well through winter.

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Part of World of Street Food — 3443 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.