Bar Snack · Pork Crackling
Flæskesvær
🥓
Photo coming soon
The crackling is dried out and fried a second time until it puffs up light and crisp — the same double-fry trick used for pork rinds the world over, just done the Danish way.
Pork skin is dried, then deep-fried twice until it puffs into a crunchy, salty crackling. It's a common bar and market snack across Copenhagen, often served alongside beer or as a garnish for other pork dishes.
Why it's made this way: Nothing from the slaughtered pig went to waste in traditional Danish farm kitchens, and crisping the skin turned a byproduct into one of the most craved parts of the animal.
More from Denmark
Danish Hot Dog (Pølser)
Smørrebrød
Flæskestegssandwich (Roast Pork Sandwich)
Æbleskiver
🍺
Carlsberg
🥐
Wienerbrød
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.