Here’s a “Wallenbergare” which is arguably one of the most classic Swedish dishes ever invented. It used to be one of my favorite dishes. It’s basically a burger made of veal accompanied with mashed potatoes, green peas, lingonberrries and a butter sauce. I shot it 6 years ago for a restaurant in Malmö after which I ate it with great pleasure eve if it was a little cold.
It’s been more than five years since I ate beef, pork, or any kind of bird.
I have yet to feel that declining from eating land animals (I’m a pescatarian) has been a huge sacrifice. There’s been a few occasions when lifting the lid off one of those stainless steel pans you typically find at a hotel’s breakfast buffet, usually brimming with steaming bacon, caught me off-guard. But once I start thinking of how poorly the pigs were cared for before they were slaughtered and then sliced into strips of bacon (and other cuts), and all the other guests with grimy hands and filthy fingers that have used the same fork or tong to shovel bacon onto their plates, I have zero problems moving on.
That’s not to say that I don’t miss bacon. I do. I miss the chewiness, the smokey flavor, and the salinity. Can’t wait for “Impossible Bacon” or “Beyond Bacon” to show up someday at the store.