Danish Food Culture & Culinary Heritage

*A Part of the Danish Cultural Heritage*
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A Delicious Taste of Denmark
Glimpse of traditional Danish Food Culture!
Delicious Danish Slow food - Fast food & "Smørrebrød"
Come to Denmark - and have an appetizing taste of everything!
Apple Pork - "Æbleflæsk" - A genuine and traditional everyday dish and meal in Denmark
"Æbleflæsk” - Apple Pork - is one of the oldest Danish dishes from the middle of the 18th century - and was originated from the rural country kitchens located in different regions in Denmark. The Apple Pork recipe is a genuine Danish National Dish - and one of the Danes favourite pork specialities.© English recipe
Danish Food Culture at a Glance

Danish Food Culture
Danish food culture and culinary heritage - has been cultivated and improved for many generations - and is mainly originated from the old Danish country kitchen - with roots way back to the Viking Era - leaving loads of ancient food recipes from all over the Danish Kingdom - created first and foremost - as a shield to protect the Danes against the cold weather conditions in Denmark. That’s why the Danes for centuries have eaten a lot of meat - especially loads of pork - but also beef together with plenty of potatoes and vegetables. Poultry and fish products are the Danes second choice. The cold and often wet climate in Denmark requires a lot of food with high nutritional values that contains many vitamins - minerals and proteins to mobilise a great potion of energy - which is a vital source - needed for work - at school - for sports and other form of daily activities - when living in a dynamic and modern society like Denmark that demands plenty of individual energy and human recourses every day.

Three important meals every day plus snacks
The Danes daily eating habits consists of 3 healthy daily meals plus some snacks in between to generate plenty of energy and drive to outlive themselves during a quite pulsating and hectic day - and that applies to all ages. Breakfast (morgenmad) - lunch (frokost) and dinner (aftensmad) - plus snacks (mellemmåltid) - is consumed in hundreds ways and variations from region to region together with a lot of water - dairy products - beverages - hot drinks and alcoholic drinks.
Breakfast - Morgenmad
The Danes just love their breakfast (morgenmad) - which is a diversity of various dairy products - cereals - fruits and a wide selection of breads and pastries plus several types of beverages - milky and hot drinks.
Lunch - Frokost
The Danes luncheon habits (frokostvaner) can consist of rye bread with various cold cuts “smørrebrød” - or a warm meal - in the provincial and rural areas with several types of beverages and beer.
Dinner - Aftensmad

The Danes dinner (aftensmad) varies from hot to cold meals depending on the part of region - where the dinner is consumed together with selected desserts - plus several types of beverages - beers and wines.

The Danes consume
important meals every day - that
applies to all ages.

Breakfast (morgenmad) -
lunch (frokost)
dinner (aftensmad) -
plus snacks (mellemmåltid)

Local Danish Luncheon and Dinner traditions
The Danish luncheon and dinner habits and traditions vary from region to region - and from rural and provincial areas contra metropolitan and city areas in Denmark. In the rural areas luncheon often are hots meals and cold cuts with rye bread "Smørrebrød" in the evening - while eating customs in the metropolitan and city areas are opposite.
Danish food in olden days & preserved food from the Viking Era

Meat - fish - dairy -
fruit and vegetables was preserved in Denmark since 1000 AC - and is still a culinary delicacy today - as it was during the long Viking Era.

Smoked Ham or Pork
Smoked ham or pork has been preserved in Denmark since 1000 AC and is still a delicious Danish eating today with many proteins. The Preserved meat can be stored for over a year.
Salami - "Spegepølse"

Salami - "Spegepølse" is prepared with pork and air-dried - and was a popular meal amongst Danish peasants in olden days - due to its preserved long lifetime for nearly one year.

Head cheese or Brawn - "Sylte"
Danish "Sylte" - Head cheese or Brawn is made of meet from the pigs head and meat jelly - which was a popular dish for Danish peasant in the Middle Age and also a special Danish treat today.
Preservation of Meat
The Viking way of preserving ham - pork and lard by smoking the meat that could be stored for a very long time - and used during the many crusades to Europe and North America. Photo: Ribe Vikinge Center.
Viking Feast - Roasted Pork
Roasted Pork - was one of the Vikings favourite eating and meals - and the Danes still favour their roasted pork meal and dish - which is a vital part of the Danish Food Culture - and Culinary Eating Heritage.
Preserved Danish Food & Traditional Eating Habits
The natural content and ingredients in Danish food culture has been built up for centuries and flavoured to match the taste of the Danes nowadays traditional eating habits - which also vary from region to region - and have been modified up to this century - and mainly based on recipes from the rural areas in Denmark. Preserving foodstuffs like meat - fish - dairy - fruit and vegetables in olden days was a demand and quite necessary - as the preserved and treated food that either was salted - smoked - pickled - marinated or dried - could be stored for a very long time - especially for nutritious food supply during the cold wintertime.

The Danish Kichen & Viking Food Culture
The modern Danish kitchen uses many old recipes from the non-refrigeration period - which is still highly preferred and enjoyed at the dinner tables in Denmark - as it also was during the Viking Era. It was the courageous and furious Danish Vikings that started the fine art of preserving various foodstuffs like meat - fish - dairy - fruit and vegetables - which was used on their long crusades around Europe and North America.

Danish Food Culture & Culinary Eating Heritage
The various foodstuffs that the Vikings preserved and fermented was mainly salted - smoked - pickled - marinated or dried and had quite an nourishing and healthy content - and have since contributed to numerous delicious meat - fish - dairy - fruit and vegetable recipes - just adjusted to the Danes flavour and taste up to our time - which is an important part of the Danish Food Culture - as well as the Danes Culinary Eating Heritage that was inherited from the Danish Vikings primeval Food Culture - and later on developed through all of the various Ages and Eras up to our century - and still a vital part of nowadays traditional eating habits and the everlasting Danish Food Culture.

See: Viking Drinking Culture - or below on this Danish Food Culture website under - What Danes drink with their food?

Smoked Herring
Smoked herring mainly from the Danish island Bornholm is a “National Dish” and a regional delicacy that has been smoked since the 1800s. The smoked herring is also called the “gold from the sea” and is preserved for many days.
Marinated or Pickled Herring
Marinated or pickled Herring is a Danish national treat from the Middle Age - and a "must eat2" dish in the Nordic and Danish cuisine. The flavoured herring has a long storage life - and is normally enjoyed with ice cold Akvavit. (Danish Snaps)
Cheese - Ost
Cheese making begun in Denmark around year 1000 - during the Viking period - by pressing and salting curdled milk in order to preserve it for the long Viking Crusades - and was a nourishing and tasty eating on board the Viking Ships.

Danes eat
raw fish
as a Culinary

Cheese Making
begun in the
Viking Age.

Traditional and Conservative Food Culture
Rye bread
and beer has for thousands of years been a basic part of the daily food consumption and later potatoes and heavy gravy was the main supplement to fish and meat dishes. The present Danish food culture is still very traditional and conservative - and is nevertheless based on deep-rooted recipes prepared during generations and centuries - in spite of influence from foreign countries and cultures.

Robert Storm Petersen
Danish Food Quotes:

"The impracticality of eating cold duck is that it has to be roasted first!"
(Det upraktiske ved kold and er - at den skal steges først!)

Robert Storm Petersen - Danish Cartoonist - Writer - Animator - Humorist - 1882-1949
Nostalgic & Vintage Tourism and Food Posters - Danish Food Culture
Danish "Smørrebrød" - Open Faced Sandwich
Danish Open Faced Sandwich & Danish "Smørrebrød"
Almost every Danish restaurant in Copenhagen serve the traditional "open faced sandwich" called "smørrebrød" - with many different potions of food items as cold cuts - pieces of meat or fish - various paste - salad dressings and cheese on buttered rye bread and decorated with all types of toppings that gives the creation a great visual appeal - and is surely a piece of genuine art - when presented on a well laid table with cold Danish beer and snaps. “Smørrebrød” is normally served together with the famous Danish beer and snaps.
Everyday "Smørrebrød" with Flat Toppings
Danish "smørrebrød" also called "open faced sandwich" - here presented in the everyday version. Rye bread with flat toppings and spread: Liver paste with salted meat - gravy jelly - cucumber and onions. Shrimps with mayonnaise and parsley. Eggs with shrimps - mayonnaise and chives. Salami with gravy jelly and red onions. Chicken salad with tomato and parsley. Rolled stuffed pork with gravy jelly - red onions and chives.

The History of Dark Danish Rye Bread
Danish "Smørrebrød" - Open Faced Sandwich- and Rye Bread (Rugbrød) - History in brief
During the 1840s - workers - farmers - labourers and others employees had a sort of luncheon packet with different types of flat “Smørrebrød” for their lunch. Each slice did consist of a piece of buttered rye bread (rugbrød) - and thin pieces of homemade cold cuts - pieces of meat or fish - cheese - homemade bread spreads and liver paste as toppings. Sometimes the toppings were placed between to pieces of the rye bread - just like in a sandwich. And this type of core fast food and finger food eating traditions are still in use and carried further on via generations of Danes.

Over 1000 years with Rye Bread (Rugbrød)

The Danes has been baking and eating rye bread for the last 1000 years and for generations. Danish rye bread is very popular and used at the breakfast table - and for the open faces sandwiches - as well of being an important part of the everyday food consumption in Denmark. Each Dane eats about 20-25 kg of rye bread per year - which is around 8.5-9.0 million slices of various rye bread sorts every day - and Danish farmers harvest over 260,000 tons of rye yearly for home and the export markets. The rye bread is very suitable for the Nordic climate - and was introduced to the British - when the Vikings conquered Britain around year 980 AC.

Danish Rye Bread (Rugbrød) is very healthy
The traditional Danish rye bread is a bit different from other Scandinavian countries and German baked rye bread - as it is respectively less sweet but more dark and sour then the rye bread baked and served in other European countries. The rye bread is rich in whole grain and full of dietary fiber with no fat - and a healthy alternative to other types of white bread - as rye also offers nutrient values like - phosphorus - magnesium - manganese - protein and vitamin B1. It takes more then 24 hours to prepare the sourdough and bake the rye bread.



The Danes eat
8.5-9.0 Million
slices of Rye Bread
every day.


First "Smørrebrød" restaurant in 1883
Restaurant Nimb in Tivoli was the first eating place that offered "smørrebrød" on their menu in 1883. Restaurant Nimb still serves delicious "Smørrebrød" - also called open faced sandwiches.
Rye Bread
Rye bread is the most important base on which the famous Danish open sandwich "smørrebrød" is created. It takes more then 24 hours to prepare and bake the rye bread.
Danish "Smørrebrød" - Open Faced Sandwich - on the menu
Later during the 1880s - the Danish “Smørrebrød” (Open Faced Sandwich) turned in to be a more sophisticated type of luncheon specialty - and the really high topped “Smørrebrød” with delicious brown rye bread was invented with a variety of delicious topping stacked on top of each other - and served as Slow Food on fashionable tablecloth with dinnerware and eaten with silver cutlery. The very first restaurant offering high topped “Smørrebrød” on their menu was Restaurant Nimb at Tivoli in 1883. Restaurant Nimb still exists - and is a part of Tivoli Gardens.

Prepare Danish "Smørrebrød" Step by step
How to prepare two popular Danish open faced sandwiches - Step by step!
Egg with Scrimp - Veterinarians night snack sandwich
- Egg with Scrimps - on rye bread or white bread
- Veterinarians night snack sandwich - with liver paste - salted meat etc. - on rye bread
Egg with Scrimps - step by step
Veterinarians night snack sandwich - step by step
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"Smørrebrød" has many types of topping creations
Each Open Faced Sandwich is a genuine Masterpiece of Art
"Smørrebrød" is Rye Bread - Butter and Toppings
"Smørrebrød" is Rye Bread - Butter and Toppings. The secret making Danish “Smørrebrød” (open faced sandwiches) is - that the rye bread with butter has to be totally covered with the basic entrées of either vegetables - seafood or meat choices - and then the many types of tasty topping creations - which altogether is in great harmony with the rest of all the delicious food items on the sandwich. Here are 3 versions of popular everyday "Smørrebrød" on rye bread - Tomato - Ham and Egg and Potato - all pieces garnished and flavoured with various vegetables - seasonings and dressings.
Delicious Marinated Herring
Delicious Marinated Herring. Preservation of fish has been known and used since the Viking era for more than thousand years - and salt and vinegar was the based ingredients to preserve fish. Here is the popular and national old timer - the marinated herring - as an open faced sandwich.
Tatar - Beef Tatar
Beef Tatar on Rye Bread. (Beef Tatare) A classic example of a high topped Danish "Smørrebrød" - open faced sandwich - and a genuine piece of art with high-quality raw minced meat from the fillet of beef on thick rye bread and butter - lettuce - raw egg yoke - raw onions and capers - jelly gravy and horseradish - sour beetroot and cucumber. Some like the dish added with pickles. Beef Tatar is a real rustic open faced sandwich and treat.
Roastbeef and Salted Meat - Smørrebrød
Roast Beef and Salted Meet on Rye Bread. Here are two classic pieces of "Smørrebrød" - Open Faced Sandwiches. Roast Beef with curry dressing on lettuce and cucumber - sprinkled with spring onions. And Salted Meat on Liver Paste - which is spread over a base of lettuce and cucumber - and sprinkled with spring onions - plus topped with a thick slice of jelly gravy. The Salted Meat and Liver Paste "smørrebrød" is better known by the Danes as the “Veterinarians Night Snack Sandwich”. (Dyrelægens Natmad)
Tasty Cod Roe - on Rye Bread
Cod Roe on Rye Bread - Cod Roe was a delicacy in the beginning of the 1900s - and was a very stylish eating - which was served at the fashionable restaurants in Copenhagen. But up through the 1950s - when the cod roe was canned - it became very popular as a new type of topping for the everyday “Smørrebrød” in Denmark. The cod roe on rye bread is garnished either with the yellow “remoulade” or mayonnaise - and decorated with different vegetables and seasonings. Rremoulade
"Stjerneskud" - Shooting Star - The Danes Favourite “Smørrebrød”
”Stjerneskud” - Shooting Star is the Danes favourite “Smørrebrød - Open Faced Sandwich. The “Stjerneskud" is a Danish Classic on the “Smørrebrød” menu - and the most selected and eaten open faced sandwich in Denmark. This popular “Smørrebrød” consist of a base of buttered rustic rye bread - two pieces of battered plaice fillets (rødspætte) - a piece of steamed white fish rolled. On top is piled a mound of fine fresh shrimps - which is then decorated with a dollop of remoulade - black or red caviar - and nicely cut lemon slices. Then a piece of salmon rolled around green asparagus - cucumber - tomato slices and lettuce. Finally - a boiled egg divide into half’s´- and fresh dill. These are the main ingredients to prepare a “Stjerneskud” the Danish way. As fish was a very common eating in the 1850s - the “Stjerneskud” became one of the very first popular luncheon specialities in the restaurants around 1880 - and the delicious toppings were stacked on top of each other - as the “Stjerneskud” recipes was created up trough the 20th century - and is today the Danes favourite piece of “Smørrebrød”.
Common Danish open faced sandwiches
A variety of common Danish open faced sandwiches - Danish Cookery Heritage
Slow Food enjoyed on tablecloth with dinnerware and cutlery
Each Open Faced Sandwiches is a genuine Masterpiece of Art
Roast beef med remoulade

Roast beef med remoulade!
Roast beef with “remoulade” and roasted onions + sour cucumber.

Skinke med italiensk salat
Skinke med italiensk salat!
Ham with mixed Italian salad - , tomatoes and fresh cucumber.
Flæskesteg med rødkål
Flæskesteg med rødkål!
Roast pork with red cabbage - cucumber - prunes and orange.
Leverpostej - sky - champignon
Leverpostej - sky og champignon!
Liver paste with mushrooms - bacon - gravy jelly and red pepper.
Rullepølse med sky og løg
Rullepølse med sky og løg!
Rolled stuffed pork - gravy jelly - onions - tomatoes and parsley.
Spegepølse med sky og løg
Spegepølse med sky og løg!
Spicy salami - with gravy jelly - onions - tomatoes and parsley.
Stegt fiskefilet med remoulade
Stegt fiskefilet med remoulade!
Fried filet of sole with "remoulade" cucumber - tomato and lemon.
Laks med asparges og dild
Laks med asparges og dild!
Smoked salmon with asparagus - cucumber - lemon and dill.
Ost med rød peber
Ost med rød peber!
Creamy Harvarti cheese with red pepper - grapes and parsley.
Hakkebøf med spejlæg
Hakkebøf med spejlæg!
Minced meat - Hamburger with fried egg and stuffed tomatoes.
Marineret sild
Marineret sild!
Marinated herring with scrimps - carry dressing and caviar.
Røget Ål med røræg
Røget Ål med røræg!
Smoked eel with scrambled eggs - lettuces - parsley and lemon.
The National Spread -“Leverpostej” - Liver Paste
Liver Paste - “Leverpostej" is the Danes most popular and favourite spreading on their open face sandwich - “Smørrebrød”. “Leverpostej” - is a must to eat for nearly every Dane - no matter any age - as this national spread has been - and is the first choice - when you say “Smørrebrød”. The basic ingredients are chopped pork liver and lard with onions. Liver paste “Leverpostej” has a high concentration of nutrient values like vitamin A and B2 as well as iron.

Facts about “Leverpostej” - Liver Paste
Liver pate - “Leverpostej” is more Danish than the Evangelical Lutheran Church - and the Danish monarchy. In brief there are more Danes that eat “Leverpostej” than there are members of the Danish Church or supporters of the royal family - which is a much admired institution in Denmark. 95 percent of all Danes eat “Leverpostej”. 40 percent eat “Leverpostej” daily. The Danes eat 18-20 million tons of “Leverpostej” every year - 4 kilo per Dane - and 60 million aluminium trays are backed yearly. 92 percent of all Danes over 10 years make one or more “Leverpostejmad” - an open faced Liver Paste sandwich every single day - with all sorts of toppings.

The Danes eat 18-20 million tons of “Leverpostej” every year - and
95% of all Danes
eat "Leverpostej".
Industrialized "Leverpostej"
Up trough the 1950s - the making and baking of the “Leverpostej” was industrialized and became a very trendy and affordable spread on the open faced sandwich "Smørrebrød" in Denmark.
There are endless types of "Leverpostej" spread
The Danish "Leverpostej" is produced in many variations - and from many types of recipes that belongs to different regions. The final sort of liver paste can be purchased everywhere in Denmark.
History about the Danish Liver Paste - “Leverpostej”
For over 160 years ago a Frenchman named F. L. Beauvais prepared and sold his liver paté - from his Copenhagen basement shop in Østergade - based on his very complicated and secret recipe. The Liver Paté - was a French delicacy and only purchased by the top of the Copenhagen bourgeoisie - as this culinary liver spread was very expensive - due to the complexity of mincing the pork liver - lard and onions. There were always long queues outside his little Charcuterie - as his Liver Paté was quite attractive and a gastronomic success. When the hand iron meat grinder was invented around 1860 - it became much easier to mince the different ingredients that are a part of the liver paste recipe - and some of the exclusive glamour and image of this culinary delicacy disappeared.
The Birth of the Danish “Leverpostej”
In the beginning of the 20th century - every butcher with respect for himself and his business produced and sold “Leverpostej” - as we know it today - and the exclusive French Liver Paté turned into an everyday spread. Up trough the 1900s - the making and baking of the “Leverpostej” was industrialized and became a very trendy and affordable spread on the open faced sandwich - “Smørrebrød”. In Denmark - there are a great selection of “Leverpostej” spreads - which can be bought at every butcher - grocer and in any Danish food store. At Christmas time the “Leverpostej” is slightly warmed before serving at the grand cold buffet table. Actually - there is only one place in the world one can find - taste and enjoy the genuine baked “Leverpostej” - as the Danes prefer it in numerous varieties - and that is in Denmark!
The Simple “Leverpostejmad”
The quick and simple everyday "Leverpostejmad". First spread with lard and a pinch of salt - then spread the liver paste and a plain topping.
The luxurious "Leverpostejmad"
The luxurious "Leverpostejmad" with many kinds of toppings that decorates the "Smørrebrød" - and improves on the final taste.

The Danes use numerous kinds of toppings as a supplement to their
very dear "Leverpostejmad" - open faced
liver paste sandwich
on rye bread.
Toppings - and preparing a simple “Leverpostejmad”
The Danes use numerous toppings - as supplement and decoration on top of their “Leverpostejmad” - open faced liver paste rye bread sandwich - such as - mushrooms - bacon - gravy jelly - red pepper - cucumber - marinated beetroot - pickled gherkins - onions - fried onions - salted meat etc. The best way to prepare a simple “Leverpostejmad” - as the Danes prefer it is to spread a thick layer of lard on rustic rye bread - then a bit of salt - hereafter spread a solid layer of “Leverpostej” - and at last a plain flat topping like marinated beetroot or cucumber.
Make - and Bake your own Liver Paste (Leverpostej)


The Liver Paste is a must at the cold buffet tables at Christmas and Easter time!

Freshly baked Liver Paste
Home made and freshly baked liver paste - is quite a Danish tradition - that is originated from the old rural kitchens placed in different regions with each their recipe and variety to prepare and bake one of the Danes most popular and delicious spreading’s. There are about 100 different types of liver paste in Denmark.
Liver Paste is a must at Christmas and Easter
The Danes just love their liver paste - which is a must at the traditional Christmas and Easter cold buffet tables - and is served slightly warmed. Many tons of liver paste are consumed every day and year in Denmark - as every Dane eats one liver paste open faced sandwich at breakfast - lunch or in the evening at supper time.
Grandma's homemade Liver Paste
(Bestemor's hjemmelavet leverpostej)
1 - 2 - 3 & 4 - and then freshly baked "Leverpostej"

Liver Paste (Leverpostej) Recipe
Victor Borge
Danish Food Quotes:

How to boil a three-minute egg?

"Bring a piano into the kitchen - and play the Minute Waltz* three times!"
("Hvordan koger man et blødkogt æg på tre minutter? - Anbring et klaver i køkkenet og spil minutvalsen tre gange"!)

Victor Borge - Famous Danish Entertainer - Comedian - Conductor and Pianist - 1909-2000

*The Minute Waltz was composed by Frédéric Chopin for solo piano in 1847 - and dedicated to the Countess Delfina Potocka.
Danish Buffet Extravaganza
"Det Store kolde bord" - Buffet Extravaganza
Dishes from the "Store kolde bord" - The grand cold table - a Danish buffet style table. Here you can eat as much as you can and can really get stuffed.
"Det Store kolde bord"
The buffet style lunch called "Store kolde bord" - "The grand Cold Table" - offers a large selection of toppings for "smørrebrød" ranging from herrings - fish - seafood - meet - salami - liver paste - salads - cheeses etc. - so guests can make their own type of decorative "open faced sandwiches" at the table. Many luncheon restaurants often located below street level in cosy surrounding offers old Danish homemade specialities.

Christmas - Easter and Whitsun
It is a custom in Denmark - and has been a tradition for many decades and generations that "Det Store Kolde Bord" is served for family gatherings to celebrate Christmas - Easter and Whitsun holidays. The buffet style lunch is a feast with all the warm and cold cuts that are necessary to prepare a genuine piece of rye bread with ones favourite toppings. It good practise to start with all the fish dishes like eel - marinated herring -fried fish filets etc. - then comes all the many different meat dishes and at last all the cheeses - and finally something for the sweet tooth. Beer and snaps is the preferred drink to these festive food dishes.

Nostalgic & Vintage Tourism and Food Posters - Danish Food Culture
The most Pork Eating & Pork Exporting
Countries in the World
The Danes are the most pork eating people in the world

The most pork eating people in the world

Each Dane eats almost 70 kg of tasty pork every year - and nearly 30 kg of beef - whilst each citizen in Denmark only eats 23 kg of poultry and fish meat. For the consumption of fruit and vegetables - each Dane eats about 90 kg of healthy green foodstuff per year and the most popular greens are tomato - cucumber and lettuce as well as apples - pears and banana. Banana is the most eaten fruit in Denmark - as over 360 millions bananas are sold yearly in Denmark.
Danish Bacon for Breakfast
Danish Bacon is one of Denmark’s oldest and most important export products - that has a reputation around the world for its taste and high quality. The Danes just love their delicious and juicy bacon - which also has the status of being much meatier than other bacon products - with more flavour and taste of genuine pork. An average Dane eats about 2.0 kg of bacon every year - and a meal with bacon is one of the Danes most popular dishes - as there are numerous ways of preparing the bacon. The best slices of bacon are packed for export - and 20 million pigs deliver this porky meat to world wide consumer markets every year.
Grilled Pork - the Danes Favourite Treat
Grilled Pork or whole Roasted Pig is one of the Danes favourite outdoor eating's - when the summer season begins in Denmark. The grilled roasted pork is a delicacy - and everyone from elders to young - just like the crispy pig skin and fresh grilled porky meat. In Denmark there is nothing like enjoying a great big meal of roasted pork with family and friends - and spending time with those that matters. The Danes consume several tons of whole roasted pigs every year during the summer period and during their grill season. And several litres of beer are consumed together with this delicious pork dish.


The Danes just love
their juicy Bacon - and each Dane eats about 2.0 kg every year.

Whole Roasted Pig is the Danes favourite outdoor eating during the summer season.


Largest Exporter of Pork - and Production of Pigs and Pig meat processing
At present - there are over 5,000 pig farms in Denmark - with a population of almost 13.0 million pigs. 15,000 persons are employed in the primary stage of production and slaughtering of pigs in Denmark. Around 25 million pigs are slaughtered at production plants per year - and a further 3 million pigs have been slaughtered at privately owned plants. Over 10 million pigs are exported from Denmark - mainly piglets. The largest markets for Danish pig meat and different types of pork products in terms of volume are Germany - UK - Poland - Japan - Italy - Russia and Sweden. Around 48,000 people are employed in the Danish pig industry overall - including primary production - processing and associated industries.

More Pigs than People
Denmark is actually the only country in the world - which literally consists of more pigs than people - and Danes enjoy their pork ribs and other port products and meals - as well as their world-famous Danish Bacon.

The Danes are also one of the world’s largest exporters of pork with an annual revenue of 35 billion - as the USA has the position of beeing the no. 1 pork exporter in the world.

Denmark is one of the Largest Exporter of Pork - Fish & Seafood

Each Dane
Eats 65 Kg
Pork Yearly.

The Danes Consume
500 tons Fish & Seafood

Exporting Pork Worldwide
The Danes are also one of the world’s largest exporters of pork and related meat products.
Exporting Fish and Seafood Worldwide
Denmark is one of the largest exporters in the world of fish and seafood products. Glyngøre.
Pork - Fish & Seafood are Exported Worldwide
Exporting Pork Worldwide
Over 10 million pigs are exported from Denmark - mainly piglets. The largest markets for Danish pig meat and different types of pork products in terms of volume are Germany - UK - Poland - Japan - Italy - Russia and Sweden. Jysk Diner.
Exporting Fish and Seafood Worldwide
The Danish consumers eat less fish and seafood products than other nations with a major fishing industry - only 500-600 tons a year - even though Danish fishermen catch a very large amount of fish for the home market. Royal Greenland.

Over 10 million pigs
are exported from Denmark.

The Danish consumers eat
500-600 tons of
fish and seafood products every year.

One of the biggest Exporters of Fish and Seafood
Even though Denmark is one of the biggest exporters in the world of fish and seafood - and the fact that Danish fishermen catch a very large amount of fish for the home market - then Danish consumers eat less fish and seafood products than other nations with a major fishing industry - only 500-600 tons a year.
"Frikadelle" & "Stegt Flæsk" - National Dishes
"Frikadelle" is an Old Danish national dish from 1648 and the first recipe of this delicious dish dates back to 1837. The meatballs are made of pure pork - and served with potatoes - pickled beetroot - sour preserved cucumber and thick brown sauce.
The Danish Pork Dish

The Danish "Frikadelle" is a national dish served with potatoes - preserved sour vegetables and thick brown sauce.

The first recipe of this delicious dish is dated back to 1837 - but the name "Frikadelle" (pure pork) is already recorded in the beginning of the 16th century.

In a cookbook from 1648 a similar "Frikadelle" dish is mentioned.

The Danes just love their "Frikadelle" and eat the meal all year round as a main everyday and traditional dish.

"Frikadelle" is the Danes favourite dish beside the national awarded dish "Stegt Flæsk" - both based on pork meat.

Frikadelle recipe & Stegt Flæsk recipe
Pulled Pork Sandwiches and Burgers all over Town
Pulled Pork Sandwiches and Burgers
Pulled Pork Sandwiches and Burgers are all over Town - and has become the talk of the town too among Copenhageners. The Pulled Pork dish is an extreme popular treat in Copenhagen for luncheon - or as a dinner snack - either prepare and served as a sandwich - burger or hotdog - and is obtainable at restaurants - fast food chains - sandwich bars - eating places - bakeries - sausage stands etc.
Ready-made "Pulled Pork"
Ready-made "Pulled Pork" - juicy and cooked to perfection - can be purched in Danish supermarkets - grocery and selected food stores.
Pulled Pork Sandwiches and Burgers all over Town
...and is a extreme popular treat in Copenhagen!

The Pulled Pork Sandwiches and burgers has gone trough a complete renaissance in Denmark - and is requested as a must buy treat for Copenhageners for luncheon or as a dinner snack - either prepare and served as a sandwich - burger or hotdog - with various salads - dressings or tomato-based barbecue sauces.

Pull Pork is made from juicy pork shoulder commonly called "Boston Butt". Pulled pork can be made from any fatty pork roast or from a whole hog. But the best roast is the shoulder - which is the most flavourful part of the pig that provides the most tender - spicy - tangy - awesome barbecued meat.

The Pulled Pork treat has become very popular among the Copenhagen citizens - and ranges as a favourite fast food delicacy - which is obtainable at restaurants - fast food chains - sandwich bars - eating places - cafes - bakeries - sausage stands etc.

Pulled Pork is an American barbecue-style dish that is mainly originated from the southern states. After barbecuing the meat becomes tender enough so it can be "pulled" - or easily broken into individual pieces. The Pulled Pork dish is found around the world in a variety of forms and recipes - and adopted as a "fast food" delicacy by many countries. Pulled Pork has come to stay in Denmark - and is slowly being recognised as a part of the Danish food culture.

Ready-made "Pulled Pork"
One can also buy ready-made juicy "Pulled Pork" cooked to perfection with sweet and spicy BBQ sauces in Danish supermarkets - grocery and selected food stores. The ready made “pulled pork” can be slightly reheated and put into a soft freshly baked puffy bun - just to enjoy and eat.

Traditional everyday Danish food - and the Danes favourite Dishes
Food enjoyed on tablecloth with dinnerware and cutlery
The Traditional Heavy Brown Sauce
As Denmark is the largest exporter of pork in the world - the traditional everyday dishes include plenty of delicious pork recipes with potatoes - vegetables and heavy brown sauce - often with sour or sweet supplements. The Danes are great lovers of pork and have been it for generations. Beef is the second choice - while poultry and fish are the last preferences - when selecting daily treats as well as heavy soups - especially at winter time - which is a substantial part of the Danish cuisine - together with desserts and pastry. The Danes have a very sweet tooth too.
Here are some of the Danes favourite Dishes & Danish Cookery Heritage
Slow Food enjoyed on tablecloth with dinnerware and cutlery
Each Favourite & Delicious Danish Dish is a genuine Masterpiece of Art!
Flæskesteg med rødkål
“Flæskesteg” - Roast pork with crispy crackling and red cabbage with small caramelised potatoes.
"Medisterpølse" - Spicy pork sausage with potatoes - stow cabbage and thick brown gravy
Boller i karry
"Boller i karry" - Meatballs of pork boiled in hot water - served with curry sauce and rice.

"Kalvesteg" - Roast veal of calf with potatoes - carrots - green beans and thin brown gravy.

Forloren hare
"Forloren hare" - Mock rabbit - spiced minced meat - with potatoes and heavy brown sauce.
Stegt flæsk med persillesovs
"Stegt flæsk" - Fried slices of pork belly with potatoes and creamy parsley sauce. National Dish.
(Award-winning National Dish) Recipe
Biksemad med spejlæg
"Biksemad" - Hash mix with small pork or beef cubes - potatoes - carrots - onions - and fried egg.
Hamburgerryg og stuvet hvidkål
"Hamburgerryg" - Pork loin with stow cabbage in white sauce - potatoes and spread parsley.
"Skipperlabskovs" - Beef stew cooked with potatoes - black pepper corns and bay leaves.
"Mørbrad" - Pork tenderloin with potatoes and heavy brown sauce - prunes and red currant jelly.
"Krebinetter" - Pork patty with peas - cauliflower - carrots and white stewed cabbage.
Hakkebøf med bløde løg
"Hakkebøf" - Juicy hamburger steak in heavy brown sauce with fried onions and sour cucumber.
Tarteletter med høns i asparges
”Tarteletter” - Patty Shells in many variations - here with creamed chicken and asparagus.
"Hønsekødssuppe" - Chicken soup with dumplings - meatballs and cubed vegetables.
Stegt rødspætte

"Stegt rødspætte" - Pan fried plaice in butter with potatoes - parsley and asparagus.

Gule ærter
"Gule ærter" - Yellow Split-Pea Soup with salt pork - various vegetables and a pinch of chilli.
"Wienerschnitzel" - Big Pork cutlets with potato chips - pickled herrings - horseradish and capers.
Stegte Ål
"Stegte Ål" - Fried Eel with potatoes and creamy parsley sauce plus slices of lemon.
"Æbleflæsk" - Apple pork - Old rural Danish dish consisting of thick salted pork slices - onions - apples - and mixed with sugar.
Stegte Sild i Eddike
"Stegte Sild i Eddike" - Fried herrings in vinegar pickle - with onions rings - bay leaves - whole peppercorns and sugar.
"Flæskeæggekage" - Pork Omelette. Old Danish country dish with thick slices of pork bone - eggs - and plenty of fresh chives.
"Amagergryde" - Amager Stew. Old rural meal with pork - carrots - potatoes - peas - cauliflower and parsley. From the isle of Amager - near Copenhagen.
Grønlangkål med Flæsk
"Grønlangkål med Flæsk" - Sweet kale stew with cooked fat pork - and caramelised potatoes. Old rural meal - and a genuine national dish.
Brændende Kærlighed
"Brændende Kærlighed" - Burning Love is a old Danish dish from the 19 century - with diced bacon rashes - mash potatoes - onions - carrots - and ground nutmeg.
Everyday dishes on restaurant menus
The Danes favourite everyday dishes can be tasted in several restaurants and eating places in and around Copenhagen - as these main courses are normally listed on the menus.

Restaurant Guide

Potatoes - (Kartofler)
Potatoes - Potatoes - Potatoes
70-90 kg Potatoes per Dane
The Danes consume 70-90 kg potatoes per person every year.
"World Champions"
The Danes are "World Champions” in the fine art of peeling potatoes.
Caramelised Potatoes
Caramelised potatoes is a delicious supplement to meat dishes.
Potatoes - Potatoes - Potatoes (Kartofler)

70-90 kg potatoes every year per person
The Danes eat potatoes (kartofler) with everything and with every hot meal - and potatoes are a very important part of the Danish food culture - diet and eating habits. The Danes eat almost 70-90 kg potatoes every year per person in different variations and with various food dishes.

Potatoes is a must with Danish dishes

The original potato was brought to Europe from South America - Peru and Bolivia - in the second half of the 16th century - and it was the French Huguenots - who introduced the potato plant in Denmark in 1719-1720. In just over 100 years - the potato became the most important vegetable in the Nordic cuisine - and in Denmark it is one of the major sources of vitamin C and especially complex carbohydrates. Today - potatoes is a must as a supplement to all traditional Danish dishes - and has for numerous generations been a very popular vegetable on the Danes lunch and dinner tables.

Peeling potatoes - a national sport
Peeling potatoes is a national sport in Denmark - and is a time consuming occupation - even though the Danes - for centuries - and nearly from cradle to grave - has spent remarkable many hours with many types of potatoes in their hands. Young as well as old are looking forward to the summer season - when the new delicious potatoes can be cooked in their skin - and be eaten - without peeling.

Potato conversation

Just ask a Dane about the wonders of peeling potatoes - and you have already started a fruitful conversation that perhaps could last for hours about the best way and techniques to handle and peel a potato.

The editors’ favourite potato dish
Even though there are hundreds of potato recipes - the editors’ favourite potato dish is the simple and easy to prepare caramelised potatoes that taste fantastic - and is always recommended to new friends and relationships met abroad on holidays or other travelling occasions.

Caramelised potatoes (Brunede kartofler)
Select small potatoes and boil for 15-20 minutes till they are soft enough to admit a fork. When cool enough to handle - and perfectly dry and mealy - then heat the sugar in a frying pan over a medium-low heat for 2-3 minutes - then add the butter. When it starts foaming - add the potatoes and turn to coat in the mixture.

Cook for a further 4-5 minutes until nicely golden and browned - then serve.

*And by the way - the Danish national firewater called “Snaps” - Aquavit is distilled from fermented potatoes.

Danish recipes in English

Tasty Danish Desserts - Especially for the Sweet Tooth!
Danish Desserts
Typical and popular Danish desserts - from the old country kitchen
"Øllebrød" - Rye beery dessert of rye bread - sugar - mild beer and whipped cream.
"Koldskål" - Fridge buttermilk with vanilla and lemon flavour. Served with fruit or biscuits.
Rabarbergrød med fløde
“Rabarbergrød” - Stewed rhubarb dessert can be served with vanilla cream - whipped cream or milk.
Apple Charlotte with mashed apples - crumble and whipped cream. A traditional dessert.
Rødgrød med fløde
Red Berry Pudding with whipping cream. A national dessert and mostly for the summertime.
Risengrød - Ris a`la mande
Rice Pudding - whipped cream and cherry sauce is a must for all Danes at Christmas time.
Old Danish desserts from 1820 - 1850
Caramel Custard Pudding - is a genuine Danish dessert from the 19 century - with eggs - milk and caramelized sugar. The pudding has a smooth silky surface - with sweet caramelized sauce.
Lemon Soufflé or Lemon Mousse - from the old Danish 19 century country kitchen - with fresh lemon and whipped cream. The soufflé is light and airy - and has a consistency like a soft mousse.
Cream Pudding - from the beginning of the 19 century - and a favourite Danish dessert - with cream - sugar - vanilla and milk. The pudding has a fluffy and creamy texture like a soufflé.
Nostalgic & Vintage Tourism - Food & Beverages Posters - Danish Food Culture
What Danes drink with their food?
Clean fresh tap water
There is clean fresh running tap water in every Danish household - institution - hotel etc. - and the Danes drink almost 2,5 litres of water each day.
Drinking habits in Denmark
The Danes has a huge variety of drinks to select from as beers - snaps - milk products - wine - soft drinks and juices - but most of all - they drink a lot of clean fresh water directly from the tap - which is a bonus - when living in Denmark. Fresh water from the tap is called “Postevand”.

clean fresh tap water
No matter where you are in Copenhagen or Denmark there will always be fresh drinking tap water around you. As one of the few countries in the world – Denmark can offer their citizens and visitors sparkling clean drinking water directly from the tap - and as a curiosity the same Sparkling Clean and Fresh Drinking Water is used in the shower - for watering lawns - for car wash and for flushing toilets etc. As of interest - many restaurants requires between DKK 50.00,-100.00,- for a can or jar of cold free and fresh tap water!
Genuine strong and thick Viking "Mjød" - can be purchased in special beer and wine shops - or liquor stores - and is a potent kind of hefty "fire water".
Alcohol habits & drinks - and Viking "Mjød"
The Danes consume almost 50 million litres of different types of alcoholic drinks for various occasions every year - and the Danes drinking culture tops mostly by consuming all kinds of beers and wines to their meals - as well as joining together on festive events and joyful celebratory arrangements - which has been - and is more than ever - the Danish way of enjoying life with alcoholic drinks - just as their ancestors have traditionally consumed and practised for generations. And the Danes just love their beer and wine - plus all the other stronger alcoholic "fire waters" that are a vital part of the Danes cultural heritage and everlasting history. "SKÅL"

Viking "Mjød"
The Danish Vikings brewed their own special type of strong thick alcoholic beverage called “Mjød” (mead) - for more than thousand years ago - containing honey with various herbs - spices - grains - corn that created stirring flavours and a alcohol percentage between 10 - 20% - which really could make the Vikings quite “dizzy” and ecstatic - especially during their wild festivities with giant booze and meat orgies. And the Danes has since inherited the taste of “Mjød” - and the Viking drinking culture from their ancestors - that makes them find traces of an aftertaste of “Mjød” in some of the strong Danish beers and brewed alcoholic products that Danes are so proud and fond of - which also calls for a traditional Viking “skoal” and toast! And real fearless Vikings drank their "mjød" from drinking horns produces in many shapes and decorative styles from their cattle - goat’s and other horned livestock’s. “SKÅL”.

See: Vikings
Øl - Beer
"Øl" - The Danes just love their different types of beers - with their meal or in good company.
Snaps - Akvavit
"Snaps" - Akvavit is distilled from potatoes and herbs - and is enjoyed chilled with herring.
Snaps & Akvavit
Mælkeprodukter - Milk Products
"Mælkeprodukter" - Milk products are popular milky drinks for meals at the household table.
Vin - Wine
"Vin" - Wine - Danes drink all types of red and white wine from all parts of the world.
Sodavand - Soft drink
"Sodavand" - Soft drinks are very trendy and drunk to all meals and the selection is impressive.
"Juice" - Fruits and vegetables juices are a favourite drink at nearly every meal.
Export Product Survey of Danish consumer products!

Export Product Survey of Danish consumer products for consumption!

Lurpak - Carlsberg and Anthon Berg...
…the export products that the Danes are most proud of!

See survey of popular: Danish Export Products

Danish Fast Food & Finger Food
"Pølsevogn" - Danish Fast Food & Finger Food
Fast food & Finger Food
Pølsevogn and "Røde Pølser" is Danish Culture

Fast food has been known by the Danes for numerous decades - and is a quick and traditional way to please their appetite. The "Rød Pølse" - red sausage - made of pure pork and the "Pølsevogn" - (mobile sausage stand) is still the Danes favourite outdoor restaurant and a must to visit - summer and winter. In Danish terms the mobile sausage stands is called “Café Fodkoldt” – which means - Café Cold Feet - where the menu is beside the red sausages and hot dogs - a variety of other types of pork sausages and a vide selection of sausage dressing.


The Danes
Eat over
130 Million
"Røde Pølser"
Every Year

The Red "Pølse" is Famous in Denmark
The red sausage "Rød Pølse" is made of pure pork and is a national eating and treat in Denmark - summer as well as winter. The red sausage must have a crisp sound - when bitten over.
The "Pølsevogn" loves Fast Food Lovers
The "Pølsevogn" - mobile sausage stand is a must for any fast food lover - and more than 130 million red sausages are consumed every year in Denmark - at home and at these popular outdoor venues.
140 million red sausages - wieners
The first "Pølsevogn" was established in Copenhagen around 1921 - and today more than 140 million red sausages "Røde Pølser" of delicious pure pork - are consumed every year at the Danish "Pølsevogn" - mobile sausage stand. Today there are over 120 modern sausage stands in Copenhagen - which are real delis. In the 1950s there were almost 600 small and more primitive fast food carts on wheels. At the Danish ”Sausage Stand” - a wide variety of sausages and hot dogs are prepared and served beside the famous crisp-skinned “red” Danish wieners - and the “Pølsemand” has specialised in making a vide selection of associated homemade toppings combined with a choice of tasty fill up sauces and salsas.

Danish Fast Food -The Red Sausage
"Rød Pølse" and Beer is DanishFood Culture
The first "Rød Pølse" was introduced in Copenhagen in 1921 - and quickly became very popular. Every Dane recognizes the smell of a sausage stand - and the Red Pork Sausage plus Danish Beer is genuine Danish Food Culture.
The Sausage Man and his "Pølsevogn"
A new day begins for the Sausage Man and his mobile sausage stand. The very low speeded mobile stand is transported everyday trough the busy city with a large queue of vehicles behind him - and his little outdoor eatery.

The first "Rød Pølse"
was introduced in
Copenhagen in 1921.

For more than a century - the "Red Sausage"

has been a part of
Danish Food Cultural - and Eating Heritage -
and a fast food
tradition for
generations of Danes.

Airport arrival - and the delicious “Rød Pølse”
As a must - a very important sausage stand "Pølsevogn" is placed in the baggage reclaim area at the airport’s arrival hall - so the Danes quickly can satisfy their craving and appetite - after days abroad - by enjoying their indispensable and delicious juicy and porky “Rød Pølse” (Red Sausage) - while waiting for their luggage.

Copenhagen Airport

Chevy' Chase
Danish Food Quotes:

“A flute with no holes is not a flute - and a doughnut with no hole is a Danish.”
"En tværfløjte uden huller - er ingen tværfløjte - og en “doughnut” uden hul - er ægte dansk wienerbrød."

Chevy' Chase - (Cornelius Crane) - American comedian - actor. (1943 - )
Sweets - "Danish" and Coffee
Delicious Sarah Bernhardt Cake - A Danish Speciality!
Sarah Bernhardt - 1912
Sarah Bernhardt Cake
The delicious Sarah Bernhardt Cake - is a Danish Speciality - and is the "must" taste and eat cake one has to experience - when visiting Copenhagen and Denmark. The great French actress Sarah Bernhardt - captured the Danes hearts to such an extent that they named this special chocolate mousse topped meringue cakes after her. Sarah Bernhardt visited Copenhagen first time in 1880 - where the whole city was in a roar. The Sarah Bernhardt cake is despite its French name - a real Danish invention. The first cake was prepared - baked and introduced to the public in 1911- whilst the world famous French actress of the same name visited Copenhagen for the last time in 1911 - to present her biography. The capital's leading pastry "Steens Patisserie" invented the cake for the occasion - which has since become a classic - not only in Denmark but in many other countries around the world.
Each Danes eats about 10 kilo Pastry every year
Genuine Danish Pastry - The traditional fresh baked "Wienerbrød".
Danish Pastry
Danish Pastry is a world famous speciality and mostly known as "Danish". The Danes call this type of pastry for "Wienerbrød" (Vienna Bread), as the first "Wienerbrød" was baked and presented in Denmark by an Austrian baker around 1840. The Danes eat about 10 kilo pastry and cakes every year, and there are many bakeries and cafés spread all over the city offering this very sweet and very tasty Danish speciality.
Danish Pastry is baked in 50-60 varieties and in all sizes - all with special names.
The Danes buy for 3.5 billion DKK coffee every year
The Danes drink over 20 millions cups of coffee every year.
Since year 1830 - coffee has been the prime national drink in Denmark and the Danish consumers are one of the world's largest coffee-drinking nations. Coffee is a vital part of the Danish culture - and the Danes consume more than 20 million cups of coffee every day. The Danes buy for 3.5 billion DKK coffee every year - and one will find coffee in 98% of the Danish homes.

Recipes in English
See Danish Specialities with Recipes in English
Here are a selection of recipes of old Danish National - as well as Traditional everyday dishes - which is easy to prepare with the basic elements that are possible to buy abroad. Every recipe has a history - and has been a popular meal for Danes over several generations.

See: Recipes
Regional Dishes from Denmark

Regional Dish from Bornholm

The Danish food culture offers a variety of different regional dishes from all parts of Denmark and this regional food tour through the country will show a rich diversity of local and provincial home made dishes and delicacies that is rooted in Danish food Traditions and a part of the Danish Cultural Heritage.
The Rocky Isle of Bornholm
Way far out east in the Baltic Sea lies this little rocky part of Denmark called Bornholm. Among the Danes this Isle is also entitled “The Sunshine Isle”. When you are visiting Bornholm it is a must to taste the smoked Herring - which is the “National Dish” of Bornholm and has been known since the Middle Age. In the little town called Gudhjem one will find the biggest location of smokehouses.

Smoked Herring
is a National Dish
from the Sunny
Isle of Bornholm.

"The gold from the sea"
There are 25-30 smokehouse located at every small town around the coastline of Bornholm.
“Sun Over Gudhjem”
The national dish of Bornholm is called “Sun Over Gudhjem” which is a hundred year old specialty.
Smokehouse on canvas - 1926
Painting by Laurits Tuxen from 1926 - called “Silden soltørres” (Herrings being Sun Dried) - and exhibited at Bornholm’s Art Museum.
"Sun Over Gudhjem"
The best way to enjoy the smoked herring is directly from the hot oven - and the most popular dish is named “Sun Over Gudhjem” - which is an open sandwich with rye bread - smoked herring - chives and a raw egg yolk (the "sun" on top) – which is a hundred year old specialty. The silvery-white herring that is transformed into a gold fish - when smoked - is also described by the locals as "the gold from the sea" - when treated in the smokehouse oven. All over Bornholm one will find smokehouses alongside the coastline of nearly each town. Gudhjem (God's Home) - is a little town and fishing port on the north-eastern rocky cost of Bornholm - and has a population of 820 citizens - that grows enormously in the summer period - as Gudhjem is a very popular tourist venue and holiday site - facing the eastern part of the Baltic Sea.

Regional Dishes from Denmark will move to a separate site.

See: Recipes

Top Image
P.S. Krøyer and “Hip Hip Hurra”
“Hip Hip Hurra”
Painted by P.S. Krøyer in 1888.
P.S. Krøyer and “Hip Hip Hurra”

The painting displayed on top - and illustrating Danish Food Culture is painted by master painter P.S. Krøyer in 1888 - who is one of the most colourful of the Skagen Painters. The Skagen Painters - was a famous community of Danish and Nordic artists who lived - gathered and worked in Skagen in the 19 century. Skagen is the most northern point of Denmark.

The painting is called The Artist Feast - “Hip Hip Hurra” - and shows the colony of painters - who worked in Skagen that have gathered in a garden for a celebration - and are toasting in the company of each other with genuine and strong Danish Akvavit called "Snaps" in their glasses.

From left to right: Martha Johansen - painter Viggo Johansen - Norwegian painter Christian Krohg - P.S. Krøyer - Degn Brøndum (Anna Ancher's brother) - Michael Ancher - Swedish painter Oscar Björck - Danish painter Thorvald Niss - teacher Helene Christensen - Danish painter Anna Ancher and Helga Ancher.

The original painting is owned by Göteborgs Konstmuseum - but is a part of the Danish Cultural Heritage. The Painting was sold by P.S. Krøyer in 1888 to the Swedish painter Pontus Furstenberg for 5.000 DKK - who later donated his art collection to the Art Museum in Gothenburg. The painting has been exhibited several times in Denmark and today the painting is worth 12-15 million DKK.

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