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Stegt Flæsk

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Stegt flæsk is a dish of fried bacon from Denmark that is generally served with potatoes and parsley sauce. The dish is sometimes translated as pork strips or crisp fried pork slices. The pork belly or "breast" cut of a pig is used for stegt flæsk and the strips are cut about a 1/2 inch thick. Stegt flæsk can also be served with apple compote.

Stegt flæsk is one of Denmark's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in a parsley sauce". BBC's "An alternative guide to Denmark" described stegt flæsk med persillesovs as fried slices of pork with fat served with parsley sauce and boiled potatoes. Stegt flæsk is included in "The Art of Danish Cooking" by Nika Standen Hazelton, where it is translated as bacon with parsley sauce and Scandinavian Cooking by Elizabeth Craig. Flæsk is also translated as bacon in older language guides.

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