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• by:
• Meyer, Arthur L.

Small farms and locally-produced foods are at the heart of Danish cuisine. With impeccably fresh fish, dairy, and meats, their foods require very little in the way of herbs and spices. Denmark's lush pastures provide ample grazing land and the resulting superior flavors are evident in meats, butters, and cheeses.

Baking is passed down through generations, and hearty, home-baked breads like sour rye and pumpernickel are part of almost every meal. Smorrebrod, the famous Danish open-face sandwiches, are traditionally made on rye and topped with an endless variety of cheeses, meats, vegetables, pickles and sauces.