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The smoking of meat is an old discovery.
According to Saxo's Deeds of the Danes, the Danes knew about smoking meat and pork all the way back to the Viking age, by hanging the meat in the smoke over the fireplace.

The story goes like this:
When old Strongotter came to the Kongsgaard to hear news of the latest expedition, he was immediately invited to sit in the place of honour where King Ingild sat with Sverting's sons. The young warriors had returned home from Saxelandet and they had brought chefs from the south. The chefs were able to do modern dishes that smelled wonderfully of all kinds of seasonings. Strongotter was disgusted by this wastefulness and foreignism. A new German custom had released desires and debauchery, as meat was both boiled and fried. Strongotter was a friend of simplicity and only ate smoked meat and pork, which was suitable to a big hero and a man of glory. Everything but that was just effeminacy.

What Strongotter would have said about the meat we see in the Supermarkets' refrigerators today will blow in the wind, but with a mind like his, there is no doubt that he would throw everything into the sea.

Too much of what is sold as salted and smoked today has seen neither salt nor smoke, but is instead sprayed with nitrite and saltpetre, and to give it the flavour of smoke, it has been sprayed with chemicals. The industry has gotten us used to this to such a degree that today we have no clue as to how a naturally cooked food, one without harmful substances, should look and taste like.

Design by A. Iskov