Stegt flæsk
Danish recipe
Stegt flæsk (Danish: [ˈstekt ˈflesk]) is a dish from Scandinavia consisting of fried pork belly and generally served with potatoes and parsley sauce (persillesovs). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for stegt flæsk and the strips are cut about 1/4 inch thick.
In Danish cuisine
Stegt flæsk is the national dish of Denmark and one of the country's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in parsley sauce." An "alternative guide to Denmark" from the British broadcaster BBC described stegt flæsk med persillesovs as fried slices of pork with fat served with parsley sauce and boiled potatoes.
Stegt means 'fried' and flæsk means 'strips of pork belly'. It is lightly salted but not smoked. Stegt flæsk is included in The Art of Danish Cooking by Nika Standen Hazelton and Scandinavian Cooking by Elizabeth Craig where the dish is translated as "bacon with parsley sauce" Flæsk is also translated as 'bacon' in older language guides. The main difference between bacon and flæsk is that flæsk is never sold smoked, and often not salted either. By contrast, anything marketed as 'bacon' in Denmark invariably will be both smoked and salted.
The dish is especially popular at certain times of the year.
The public source identifies “Stegt flæsk” as danish recipe. This brief keeps that definition visible, then builds a research path around Stegt, flæsk and Danish.
Why this record matters
A short description can identify a subject without explaining its stakes. For “Stegt flæsk”, the useful work is to connect “danish recipe” to the records capable of establishing context and consequence.
Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Feb 1, 2026. The linked authority identifier is Q7606723. None of the 0 selected statements returned an explicit reference.
Overview language is designed for orientation and should not be treated as a substitute for the evidence cited beneath it. The lead is largely declarative, so disagreement and counter-evidence require a deliberate search beyond the opening account. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.
How to read it
Use the entry as an orientation point, then follow its citations and revision history. Names, dates and institutional relationships should be checked against the original record.
- Subject orientation
- Search vocabulary
- Locating named sources
The closest primary source, responsible institution and strongest cited specialist reference.
Three-step research path
- Establish the record: confirm the title “Stegt flæsk”, its source revision and the description used here.
- Expand the search: follow Stegt flæsk primary sources, Stegt flæsk archive and Stegt research across catalogues and specialist indexes.
- Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.
Questions for further research
- Which source most directly establishes the central claim about “Stegt flæsk”?
- What terminology or title could unlock a more precise catalogue search?
- Which institution is responsible for the underlying evidence?
Search terms from this dossier
This entry incorporates text from “Stegt flæsk” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.