Slavink

{{Infobox food

| name = Slavink

| image = Slavink food.jpg

| image_size = 250px

| caption = Two pieces of slavink

| alternate_name =

| country = Netherlands

| region =

| creator = Slagerij Spoelder, Laren

| course =

| served = Hot

| main_ingredient = Pork, beef, bacon, butter or vegetable oil

| variations = Blinde vink (veal)

| calories = 240 (blinde vink 140){{cite book

| last = Duinker-Joustra

| first = N.

| authorlink =

| title = Kijk op calorieën en joules: geheel vernieuwde druk

| publisher = Inmerc

| year = 2005

| location =

| pages = 132–133

| url = https://books.google.com/books?id=vDM3I0VlZNUC

| doi =

| id =

| isbn = 978-90-6611-360-2}}

| other =

}}

Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is, however, not smoked), and cooked in butter or vegetable oil for about 15 minutes.{{cite book

| last = van Blommestein

| first = Irene

| authorlink =

|author2=Annelène van Eijndhoven |author3=José van Mil |author4=Paul Somberg |author5=Fon Zwart

| title = Kook ook: het nieuwe kookboek met productinformatie, alle basistechnieken en meer dan 1400 recepten

| publisher = Inmerc

| year = 2002

| location =

| page = 387

| url = https://books.google.com/books?id=H1tORLta5kMC

| doi =

| id =

| isbn = 978-90-6611-287-2}} A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket;{{cite book

| last = Spijker

| first = A.

| authorlink =

| author2 = T. Struijk-Wielinga

| title = Eten met plezier: dieet informatie en recepten voor nierpatiënten

| publisher = Inmerc

| year = 2006

| location =

| page = [https://archive.org/details/etenmetplezierdi0000spij/page/59 59]

| url = https://archive.org/details/etenmetplezierdi0000spij/page/59

| doi =

| id =

| isbn = 978-90-6611-633-7

}} a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually extracted from animal blood).{{cite news

| last = Köhler

| first = Wim

| title = Gelijmde slavink

| work =

| pages =

| language = Dutch

| publisher = NRC Handelsblad

| date = 2008-08-22

| url = http://www.nrc.nl/achtergrond/article1960242.ece/Gelijmde_slavink

| accessdate = 2009-03-05}}

The slavink was first created by Butcher Jaap Boerwinkel in Amersfoort in 1952, and subsequently given its name by butcher Ton Spoelder in Laren, which won him an award, the "Golden Butcher's Ring." Originally, the filling of a slavink was made from smoked sausage.{{cite book

| last = Matthey

| first = Ignaz

| authorlink =

| title = Vincken moeten vincken locken: vijf eeuwen vangst van zangvogels en kwartels in Holland

| publisher = Verloren

| year = 2002

| location =

| page = 403

| url = https://books.google.com/books?id=RW6cFl6koCMC

| doi =

| id =

| isbn = 978-90-70403-49-2}} The term "slavink" loosely translates to lettuce finch.{{cite web

| last =

| first =

| authorlink =

| title = Dutch Slavinken # 1

| publisher = Recipezaar

| url = http://www.recipezaar.com/116269

| format =

| doi =

| accessdate = 2009-04-05

| archive-date = 2009-01-08

| archive-url = https://web.archive.org/web/20090108045335/http://www.recipezaar.com/116269

| url-status = dead

}} The term is probably an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").

The slavink often emblematizes traditional Dutch cuisine, as in the book De taal van de verpleging, a Dutch-language guide for non-native nurses working in the Netherlands,{{cite book

| last = Wesdijk

| first = J.L.

| authorlink =

|author2=A. Berkhout

| title = De taal van de verpleging: Nederlands voor buitenlanders: vaktaal

| publisher = Boom

| year = 2004

| location =

| page = 179

| url = https://books.google.com/books?id=I4A121-u8CwC

| doi =

| id =

| isbn = 978-90-5352-956-0}} and is especially favored by the older generations.{{cite news

| last = Dominicus

| first = Lilian

| title = Klanten eten graag traditionele kost

| work =

| pages =

| language = Dutch

| publisher = Provinciale Zeeuwse Courant

| date = 2007-02-13

| url = http://www.pzc.nl/regio/bevelandentholen/article1107206.ece

| accessdate = 2009-03-05}}