the only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper.

really really old school.

sorry i had to place the roast on the sink, before putting it on the table to carve.

In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.

I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it.

Obviously, but the specific context of the conversation was regarding danish food, hence the response.