Gilde Pinnekjøtt salted / non-smoked (Urøkt) 1 kg

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

Only available in the christmas season typically from October / November until our stock runs out.

For 100 g of finished product, 144 g of lamb meat and salt were used.

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Allergen highlighting (BOLD TEXT) is provided as a readability aid only. It does not replace the full ingredients list. If you have an allergy, intolerance, or other food sensitivity, always read the complete ingredients list carefully before purchase and before consumption/use. Product recipes and supplier information may change; the most current packaging/label information should be considered definitive. If you are uncertain, do not consume the product and contact customer service before eating.

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Soak the pinnekjøtt to remove excess salt, then steam it until tender and serve with mashed rutabaga and potatoes.