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Cured Meat and Flatbread — traditional dish from Oslo, Norway
Main course Meat

Food Flavour DNA

Nutritional Values

🔥500kcal
💪30gProtein
🌾40gCarbs
🥑22gFat
🌿3gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Allergens

🌾 Gluten

Cured Meat and Flatbread

How to order / say it
Say it Spekemat og Flatbrød — [SPEH-keh-maht og FLAHT-brud]
Order I'd like the spekemat og flatbrød, please.
Locally Jeg vil gjerne ha spekemat og flatbrød, takk.
Say locally

A plate of assorted Norwegian cured meats served with crispy flatbread.

Why try it?

This dish exemplifies traditional Norwegian preservation methods, using salting and drying to extend the shelf life of meats. It's a cultural staple that reveals Oslo's historical reliance on long-lasting foods during harsh winters.

How it tastes

The cured meats are savory and robust, often salty with unique spices depending on the type. The flatbread is crisp and light, serving as a perfect vehicle for the meats, delivering a satisfying crunch.

Origin & History — first documented: 1800

Dating back to the Viking Age, curing meat was essential for survival through tough winters. Flatbrød has been a companion to meals for centuries, particularly from the 19th century onwards, pairing effortlessly with preserved meats.

Recipe

Ingredients

  • 🥩 200 g assorted cured meats
  • 🌾 150 g flatbread

Method

  1. 1 Select an assortment of cured meats such as spekeskinke and fenalår.
  2. 2 Arrange meats on a platter.
  3. 3 Serve with flatbread on the side.

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All Europe recipes — Norway — Oslo — Cured Meat and Flatbread
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