 Two pieces of slavink | |
| Place of origin | Netherlands |
|---|---|
| Created by | Slagerij Spoelder, Laren |
| Serving temperature | Hot |
| Main ingredients | Pork,beef,bacon,butter orvegetable oil |
| Variations | Blinde vink (veal) |
| 240 (blinde vink 140)[1] | |
Slavink is a Dutch meat dish consisting usually ofground meat called "half and half" (halfbeef, halfpork) wrapped inbacon (the Dutch equivalent of bacon is not smoked), and cooked inbutter orvegetable oil for about 15 minutes.[2] A variation of the dish calledblinde vink is made by wrapping groundveal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at thebutchery or the supermarket;[3] a standard slavink, before cooking, weighs around 100 grams.[1] The bacon is "glued" to the filling withtransglutaminase, anenzyme that bondsproteins (and is usually extracted from animalblood).[4]
The slavink was first created by butcher Jaap Boerwinkel in Amersfoort in 1952, and subsequently given its name by butcher Ton Spoelder inLaren, which won him[who?] an award, the "Golden Butcher's Ring." Originally, the filling of a slavink was made from smokedsausage.[5] The term "slavink" loosely translates to 'lettuce finch'.[6] The term is probably an abbreviation ofslagersvink, that is, a "finch" prepared by the butcher ("slager").[5]
The slavink is often emblematic of traditional Dutch cuisine, as in the bookDe taal van de verpleging, a Dutch-language guide for non-native nurses working in the Netherlands,[7] and is especially favored by the older generations.[8]
