falukorv

Falukorv is classified in Sweden as both a type of bräckkorv (a lightly cooked sausage) and emulsionskorv (an emulsified sausage).{{cite web|access-date=2024-04-09 |language=sv-SE |title=Emulsionskorv |url=https://svensktkott.se/om-kott/charkuterier/emulsionskorv/ |work=Svenskt Kött}} It is considered a typically Swedish product and is a common ingredient in many dishes within Swedish cuisine. Since 1973, the term "Falukorv" has been protected under EU law as a product with a specific origin and recipe.[https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2001:078:0016:0018:SV:PDF Offentliggörande av en ansökan om registrering i enlighet med artikel 8.1 andra stycket i rådets förordning (EEG) nr 2082/92 om särartsskydd], Europeiska gemenskapernas officiella tidning, 10.3.2001

According to Swedish food regulations, falukorv must contain at least 45% meat (which may include pork, beef, or even horse meat);{{cite web|access-date=25 June 2015 |title=Svenskt kött – Råvara |url=http://www.svensktkott.se/om-kott/charkuterier/ravara/ |work=svensktkott.se}} however, many commercially available versions contain a higher percentage of meat.{{cite web|access-date=2021-03-28 |archive-date=2021-06-19 |archive-url=https://web.archive.org/web/20210619120911/https://affarsliv.com/nyheter/dyraste-falukorven-ar-inte-godast-om6480019.aspx |date=2020-01-27 |first=Stina |language=sv |last=Lagerkvist/TT |title=Dyraste falukorven är inte godast |url=https://affarsliv.com/nyheter/dyraste-falukorven-ar-inte-godast-om6480019.aspx |work=affarsliv.com}} The declared meat content also includes the meat's natural fat and water. The Swedish Food Agency regulates how much connective tissue (like tendons) may be included, and sets maximum fat content levels for pork and beef used in production.{{cite news |archivedate=4 March 2016 |archiveurl=https://web.archive.org/web/20160304223509/http://www.gp.se/konsument/granskningar/1.1965351-falukorv-nej-vattenkorv- |date=29 August 2013 |accessdate=7 September 2015 |work=Göteborgs-Posten |title=Falukorv? Nej, vattenkorv! |url=http://www.gp.se/konsument/granskningar/1.1965351-falukorv-nej-vattenkorv-}}

Traditionally, falukorv has a curved shape, which is a natural result of using natural casings.{{cite web|access-date=16 September 2013 |archive-date=2013-10-28 |archive-url=https://web.archive.org/web/20131028013653/http://www.scan.se/aktuellt/frangrunden/falukorv |publisher=Scan |title=Falukorv |url=http://www.scan.se/aktuellt/frangrunden/falukorv}} In recent years, straight versions have also been produced, mainly for use in large-scale catering, but most consumers still prefer the traditional curved form.

The history of falukorv reaches back to the Falun copper mine during the 16th and 17th century, where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and used for sausages.{{Citation needed|date=May 2025}}

The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.

A popular sausage, falukorv has Traditional Speciality Guaranteed-status in the EU, UK and Norway. Under EU law thus, restrictions apply to what may be labeled as "falukorv".{{cite web|url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=303|title=Falukorv|publisher=Europa|access-date=15 December 2014}} Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%, although most brands of falukorv have a significantly higher meat percentage.

The TCS status does, however, not require the sausage to be manufactured in Falun.{{Citation needed|date=May 2025}}

Because of its TSG status, only sausages made from a specific recipe may be called falukorv; it may not be made with any alternative ingredients. Manufacturers therefore use the term middagskorv (dinner sausage) to describe variations, such as sausages with a lower fat content of 9% instead of the standard 23%,{{Cite web|url=http://www.lithells.se/produkter/middagskorv-mager-500g/|title=Middagskorv Mager 500g|website=www.lithells.se|language=sv|access-date=2019-04-23|archive-date=2019-04-23|archive-url=https://web.archive.org/web/20190423190336/http://www.lithells.se/produkter/middagskorv-mager-500g/|url-status=dead}} chicken, {{Cite web|url=http://www.karlssonschark.se/sortiment/kycklingkorv/kyckling-middagskorv/|title=Kyckling middagskorv {{!}} Härryda Karlsson|website=H. Karlssons Charkuterier AB|language=sv|access-date=2019-04-23|archive-date=2019-04-23|archive-url=https://web.archive.org/web/20190423190335/http://www.karlssonschark.se/sortiment/kycklingkorv/kyckling-middagskorv/|url-status=dead}} or vegetarian versions made from soy, pea and potato protein{{Cite web|url=http://peasofheaven.se/vegan-middagskorv/|title=Vegan Middagskorv|website=Peas of Heaven|language=sv|access-date=2019-04-23|archive-date=2019-04-23|archive-url=https://web.archive.org/web/20190423190339/http://peasofheaven.se/vegan-middagskorv/|url-status=dead}} or quorn.

{{Unreferenced section|date=May 2025}}

• Sliced and fried with boiled, fried, or mashed potato
• Sliced and fried with elbow macaroni
• Sliced and fried, served with baked Swedish brown beans and fried egg
• Partially sliced and baked au gratin with cheese and mustard, often with onion or apple tucked in between the slices; served accompanied by roast or mashed potatoes.
• As a substitute for the beef in beef stroganoff – the resulting dish being known as Korv Stroganoff
• Diced and fried with potatoes and onions as a component of pyttipanna
• Sliced and on top of bread

• Leberkäse

{{Reflist}}

• [http://ec.europa.eu/agriculture/foodqual/quali1_en.htm EC PDO/PGI/TSG Food List]

{{Sausage}}

Category:Swedish sausages

Category:Dalarna

Category:Traditional Speciality Guaranteed products from Sweden

Category:Cooked sausages