This Danish tradition is basically a pork roast with a thick pork rind left on the roast. You cut thick grooves into the fat but not down to the meat. You add coarse salt in between the grooves and cook horizontally in the oven.
This Danish tradition is basically a pork roast with a thick pork rind left on the roast. You cut thick grooves into the fat but not down to the meat. You add coarse salt in between the grooves and cook horizontally in the oven.