{"id":132,"date":"2009-08-14T08:18:40","date_gmt":"2009-08-14T12:18:40","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=132"},"modified":"2010-08-20T08:37:44","modified_gmt":"2010-08-20T08:37:44","slug":"svinekj%c3%b8tt","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/svinekj%c3%b8tt\/","title":{"rendered":"svinekj\u00f8tt"},"content":{"rendered":"
\"\"<\/a>

pork tenderloin on the coals<\/p><\/div>\n

pork.\u00a0 pig meat.\u00a0 Growing up I used to really dislike it (parents made really fatty, dried out pork chops-svinekoteletter<\/strong> and other poorly made pork), but now that I live with a hog farmer (grisebonde<\/strong>) who loves to barbecue and grill (do you know the difference?) and\u00a0makes amazing food, I love pork!\u00a0 Jeg elsker svinekj\u00f8tt! <\/strong>And I bet a lot of you do too!\u00a0 Vegetarians aside, who doesn’t like a thick slice of smoked, crispy bacon with their french toast?\u00a0 Or a thick, juicy pork chop to accompany sweet corn and bread.\u00a0 Or perhaps a bacon explosion (not sure who thought it was a good idea to create this, but it is\u00a0many pieces\u00a0of bacon weaved through each other filled with lots of ground pork and more bacon.\u00a0 If you wish, you can stuff it with other tasty things, such as jalape\u00f1os and cheese).\u00a0 Actually I have yet to try it, which I am happy about because\u00a0it looks to me as if a small\u00a0slice might\u00a0cause a massive coronary upon consumption.<\/p>\n

As the girlfriend of a grisebonde<\/strong>, I have learned a few things about griser <\/strong>(pigs) and svinekj\u00f8tt <\/strong>(pork, or pig meat) and I want to tell you about one of them: humans consume\u00a0nearly hele grisen <\/strong>(the whole pig), which is not true of all other animals.\u00a0 I am not sure if I would venture to eat grisef\u00f8tter <\/strong>(pigs feet) or grise\u00f8rer <\/strong>(pigs ears) or the insides, but some cultures do.<\/p>\n

So let’s learn a few more griseord <\/strong>(pig words):<\/p>\n

en gris <\/strong>is a pig<\/p>\n

svinekj\u00f8tt <\/strong>is pork meat<\/p>\n

believe it or not, bacon is bacon<\/p>\n

svinekoteletter <\/strong>are pork chops<\/p>\n

svinestek <\/strong>is roast pork<\/p>\n

svinepostei <\/strong>is pork pie<\/p>\n

en svinem\u00f8rbrad <\/strong>is a pork tenderloin<\/p>\n

en p\u00f8lse <\/strong>as you already know is a hot dog (60-70% ground pork)<\/p>\n

skinke <\/strong>is ham<\/p>\n

spareribber <\/strong>are pork spare ribs<\/p>\n

Have any of you ever had prosciutto?\u00a0 I made a pasta dish with prosciutto the other night and my boyfriend, of all people, hated it.\u00a0 In fact, thought it was so gross he couldn’t eat for the rest of the night.\u00a0 I liked it, oddly enough.\u00a0 It does have a very odd, distinct flavor, so I get that someone would either like it or be disgusted.\u00a0 Just curious if any of you have had it, liked it, and would like to recommend a dish with prosciutto in it.<\/p>\n

Keep eating pork despite the continued media coverage of the H1N1 virus!<\/p>\n

\ufffd<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

pork.\u00a0 pig meat.\u00a0 Growing up I used to really dislike it (parents made really fatty, dried out pork chops-svinekoteletter and other poorly made pork), but now that I live with a hog farmer (grisebonde) who loves to barbecue and grill (do you know the difference?) and\u00a0makes amazing food, I love pork!\u00a0 Jeg elsker svinekj\u00f8tt! And…<\/p>\n

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