Slavink

Slavink is a traditional Dutch dish, typically made from a mixture of ground meat wrapped in bacon. The name "slavink" is derived from the Dutch words "sla", meaning lettuce, and "vink", meaning finch. The dish is traditionally served with boiled potatoes and vegetables.

Etymology[edit | edit source]

The term "slavink" was first used in the 19th century in the Netherlands. The word is a combination of "sla", which means lettuce in Dutch, and "vink", which means finch. The name is thought to have originated from the practice of wrapping meat around a filling, similar to how a finch wraps its nest around its eggs. However, there is no lettuce in the dish, and the name is likely a metaphorical reference to the wrapping of the meat.

Preparation[edit | edit source]

To prepare a slavink, ground meat (usually a mixture of pork and beef) is seasoned with salt, pepper, and often nutmeg. The meat is then shaped into a roll and wrapped in bacon. The slavink is typically pan-fried until the bacon is crispy and the meat is cooked through.

Variations[edit | edit source]

There are several variations of the slavink. The Blauwband is a larger version of the slavink, made with a mixture of pork and veal, and wrapped in a wider strip of bacon. The Speklap is a similar dish, but the meat is not ground and the bacon is not wrapped around the meat, but rather laid on top.

Serving[edit | edit source]

Slavinks are traditionally served with boiled potatoes and a variety of vegetables. They can also be served with a side of mustard or apple sauce. In the Netherlands, slavinks are often eaten as part of a hearty breakfast or lunch, but they can also be served as a main course for dinner.

See also[edit | edit source]

Slavink Resources
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