Well, I really enjoyed the last time we did this, so I’ve decided we should do it again. Do you lay awake at night wondering how in the world central Europeans prepare their bacon dishes?

Of course you do! And even if you don’t, I’m sure you’ll be interested to know that people in places other than Canada really know how to dress up their bacon. So hop past the break, and find out about five more bacon dishes that you’ve never heard of.

 

Slavink

The Dutch have invented many fabulous things – dikes, windmills, clogs – but I think I might have discovered something that will top that list: Slavink. No, it’s not a really poor pronunciation of the language group that inhabits Eastern Europe. It’s a dish of ground meat – both beef and pork – that is wrapped in bacon and briefly sautéed in cooking oil. Interested? Guus Bosman (now, that’s a name you can trust!) tells us all about it at his blog.

Æbleflæsk

I’m not sure how to pronounce it, but at least the description sounds pretty delicious: it’s basically a baked apple slurry with bacon, onions and sugar. You serve it over rye bread and then get drunk on akvavit. The Atlantic, of all places, has a good recipe for it. And who do we have to thank for this dish and all of the unnecessary squished letters? Why the Danes, of course.

Chivito

While we’ve been exploring the culinary bacon-related gifts of Scandinavia, we should remember that many other parts of the world are fond of bacon, as well. These include the many countries of Central and South America, including Uruguay, where they eat Chivito. Chivito is a sandwich of everything great in existence, including filet mignon, mayo, olives, cheese, and of course bacon. There’s even a Canadian connection here – the Uruguayans make a Canadian Chivito with Canadian bacon substituted for the streaky kind. You can see a delicious recipe here.

 

Stegt Flæsk

Returning now to a land that I am now considering the second homeland of bacon (after the Republic of Bacon, obvs), Denmark. While the unpronounceable æbleflæsk is a slurry you apply to rye bread, stegt flæsk is basically just bacon and only bacon. (Is anyone else starting to guess that flæsk is the Danish word for bacon?) Well, your stegt plate will be slightly disturbed by the presence of boiled potatoes and parsley sauce, but we won’t hold it against you if the only thing you want to eat on your plate is the bacon.

 

Angels on Horseback

This dish is returning to a language we are hopefully all familiar with, English. No mushed together vowels for this dish! With Angels on Horseback, two of the world’s greatest foods – oysters and bacon – are skewered together in a delightful mass. It’s not really clear why oysters are angels or bacon is horses, but the name might be due to the fact that you’ll *feel* like you are riding like an angel on horseback when you chow down on it. You can find a very simple recipe for it here. Ole!