Stegt flæsk

Stegt flæsk is a dish from Denmark 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. 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.

Source: Wikipedia