Source: “Norwegian Food: Do they really eat this?“
A pig’s trotter is the lower wrinkled and unappetizing part of the pig’s foot. Using it as food poses an aesthetic challenge in addition to being rich in fat and cartilage but poor in meat.
Syltelabber are eaten cold as snacks by Norwegians – a little like chicken wings – where you need to use your fingers to eat.
Like many of the other traditional dishes described in “Norwegian Food”, syltelabber are eaten mostly during the weeks leading to Christmas!.
Historically, eating pig trotters was about using all parts of the animal. Slaughtering of the pigs happened late in the fall and led to the
tradition of eating syltelabber late in the fall.
Learn more about traditional Norwegian Christmas food in our new illustrated book “Norwegian Food”
“Many say that the Norwegian food culture has never been as strong as it is now. This book presents with humour some of our most iconic traditional food.” – Arne Brimi, Norwegian Chef and founder of Vianvang
Welcome to the weird and surprising world of Norwegian food traditions. “Norwegian Food: Do they really eat this?” is an entertaining introduction to the 22 most notorious Norwegians dish developed since the Viking age and which continue to be popular today.
It includes our four English books on the Norwegian culture.
Read more about our amazing Norwegian friends in our “Norwegian Toolkit “; your complete kit to understand Norwegians!