Danish Pickled Pork Knuckle
Danish Pickled Pork Knuckle, known as 'Sylte' or more commonly 'Stegt Flæsk' in its pickled form, is a traditional Danish dish featuring a cured and often pickled pork knuckle. It is typically made by salting, curing, and sometimes pickling the pork leg, which is then often boiled or slow-cooked before being served. This dish is a staple of Danish cuisine, particularly associated with hearty, rustic meals and festive occasions.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a substantial amount of calories. It is a good source of B vitamins, iron, and zinc, with a single serving containing roughly 400-500 kcal.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 30 g |
| Carbs | 2 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 900 mg |
| Iron | 2.5 mg |
| Zinc | 4.5 mg |
| Vitamin B1 (Thiamine) | 0.6 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 1.2 mcg |
| Phosphorus | 250 mg |
| Selenium | 35 mcg |
| Potassium | 300 mg |
Per 1 serving (200 g) · estimated, varies by recipe
💡 What's interesting
The pickling process, using a brine of salt, vinegar, and spices, not only preserves the meat but also imparts a distinctive tangy flavor that is central to its cultural identity in Denmark. Nutritionally, the fermentation or pickling can enhance the bioavailability of certain minerals.
