The World | Europe | Denmark

Danish cuisine reflects the country’s northern climate. Although almost three-quarters of the land is cultivated, the growing season is short, and, like other Scandinavians, the Danes rely on preserved foods to sustain them through the winters. Dried, smoked, cured, and pickled fish, meats, fruit, and vegetables feature prominently in Danish gastronomy. Denmark is famous for its pork production, in the form of pork roasts, sausages, and bacon. Bread, especially dark, sour rye bread, is a staple food, and Danish open sandwiches are favorites, with thickly buttered bread topped with a variety of foods, including fish, meats, sausage, and cheese. Danish food is not highly seasoned, but it is nutritious and tasty, flavored with mustard, horseradish, dill, onions, and leeks, and garnished with cream sauces. Denmark is particularly famous for its pastries, which can be filled with jellies, creamed butter, chopped nuts, or dried fruit.