Slavink


Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" wrapped in bacon, and cooked in butter or vegetable oil for about 15 minutes. 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; a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins.
The slavink was developed in 1952 by a butchery, Slagerij Spoelder in Laren, which won him an award, the "Golden Butcher's Ring." Originally, the filling of a slavink was made from smoked sausage. The term "slavink" loosely translates to Lettucefinch. The term is probably an abbreviation of slagersvink, that is, a "finch" prepared by the butcher.
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, and is especially favored by the older generations.

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