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Overview

Slavink

This slavink recipe wraps seasoned pork mince in bacon and fries it golden and crisp — the Dutch butcher's classic, with a juicy centre, a salty bacon shell and a whisper of nutmeg. It is served the traditional way, with boiled potatoes and green beans. One serving is about 440 g.

The slavink was created in 1952 by butcher Jaap Boerwinkel in Amersfoort, and named by butcher Ton Spoelder in Laren, whose version won the Golden Butcher's Ring award. The original filling was smoked sausage; today it is usually half-and-half ground meat, or all pork as in this recipe, wrapped in unsmoked Dutch bacon. The name is short for slagersvink, the butcher's finch — a little parcel of meat, like the small birds once served in the same shape.

Pairs well with: Boiled potatoes, green beans & apple sauce

Provenance

Netherlands flag Netherlands

Dutch Butcher Classic

Nordic & European

Time Dedication

1h

25m prep • 35m cook

Batch Yield

4 Servings

918 kcal per serving

1 serving ≈ 440 g

Technical Skill

Intermediate

Medium (Shaping & Frying)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Family dinners, weekend meals, Dutch comfort food, butcher-shop favourites Cost: Medium — about $4–5 per serving at home
Tags: Pork Savory Fried
Two golden bacon-wrapped slavinken with carrots, peas and rice on a white plate

Dutch Butcher Classic

Photo: Amin, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $4–5 per serving at home (USD)

A Dutch slavink with seasoned pork mince wrapped in bacon, fried golden and served with potatoes and beans.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h
P

Prep Stage: Filling, Bacon and Vegetables

25 Mins • Mixing & Wrapping

Soak the bread in milk, mix the seasoned pork filling, and lay the bacon slices out ready for wrapping. Peel and chunk the potatoes and trim the beans so the sides can go on while the rolls fry.

Maestro Tip: Keep the mince cold while you work — warm mince is sticky, soft and hard to shape.

  1. 1

    Soak the Bread and Mix the Filling

    15 Mins Room temperature, about 20°C (68°F)

    Soak the torn bread in the milk for 5 minutes, then squeeze out the excess and mix it into the ground pork with the beaten egg, grated onion, nutmeg, pepper and salt. Mix with your hands just until combined.

    Stop mixing as soon as it comes together — overworked mince makes tough, dense rolls.

    Done when: The mixture is even, soft and holds together when squeezed.

  2. 2

    Shape and Wrap the Rolls

    10 Mins Room temperature, about 20°C (68°F)

    Divide the filling into 8 even rolls, each about 10 cm long. Lay 2 bacon slices side by side, slightly overlapping, place a roll across them and wrap the bacon snugly around, tucking the ends underneath.

    Overlap the bacon by a finger's width so it does not spring open in the pan.

    Done when: Each roll is neat, fully wrapped, with the bacon seam underneath.

  3. 3

    Fry Until Golden

    15 Mins Medium-high heat, about 180°C (350°F); centre to 71°C (160°F)

    Melt the butter in a large frying pan over medium-high heat. Lay the rolls seam-side down and fry for about 15 minutes, turning every few minutes, until the bacon is crisp and golden all over and the centre reaches 71°C (160°F).

    Start seam-side down so the bacon seals itself before you turn the roll.

    Done when: The bacon is crisp and browned; the centre is hot and no longer pink.

  4. 4

    Boil the Potatoes and Beans

    15 Mins Boiling water, 100°C (212°F)

    While the rolls fry, boil the potatoes in salted water for about 15 minutes until tender, adding the green beans for the last 5 minutes. Drain well.

    Cut the potatoes the same size so they all finish at the same time.

    Done when: The potatoes break easily with a fork; the beans are bright green and tender.

  5. 5

    Rest and Serve

    5 Mins Room temperature, about 20°C (68°F)

    Rest the rolls for 5 minutes, then serve two per person with the boiled potatoes, green beans and a spoonful of apple sauce.

    Resting keeps the juices in the roll instead of running out onto the plate.

    Done when: The rolls are golden, the bacon is crisp, and the plate is hot and ready.

Finishing Touches & Plating

Serve hot, two rolls per person, with boiled potatoes, green beans and apple sauce. A spoonful of mustard on the side is the traditional finishing touch.

Nutritional Physiology & Benefits

Nutrition

Energy

918

kcal / serving

Protein

38g

Complete AA

Carbs

40g

Complex

Fats

67g

Healthy

Per serving (4 servings · 1 serving ≈ 440 g)
Energy918 kcal
Protein38 g
Carbohydrates40 g
Fat67 g
Fibre5.4 g
Sugar4.9 g
Sodium1757 mg
Per 100g
Energy209 kcal
Protein8.7 g
Carbohydrates9.1 g
Fat15.2 g
Fibre1.2 g
Sugar1.1 g
Sodium399 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: B vitamins and iron (pork), vitamin C and potassium (potatoes), vitamin K and folate (green beans), vitamin A (butter).

Protein for a Filling Dinner

About 38.1 g of protein per serving comes from the pork mince and bacon in the two rolls.

Potatoes and Beans Balance the Plate

The potatoes and green beans add about 5.3 g of fibre and potassium to a rich, meaty main.

B Vitamins from Pork

Pork is a good source of thiamine and vitamin B12, which the body uses for energy and red blood cells.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Apple Sauce

Sweet, sharp apple sauce is the classic Dutch partner for pork — it cuts the saltiness of the bacon beautifully.

Sauces

Wholegrain Mustard

A spoonful of grainy mustard adds heat and acidity that lifts the rich, fatty bacon shell.

Vegetables

Pickled Red Cabbage

Sour red cabbage refreshes the palate between bites of the salty, savoury rolls.

Drinks

Dutch Lager

A cold, light lager is the traditional drink with fried Dutch meat — crisp, cold and cleansing.

Complete menu

Slavink with boiled potatoes, green beans and apple sauce, with a cold lager.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cooking on Too High a Heat

Fierce heat burns the bacon black before the centre is cooked. Keep the pan at medium-high and turn the rolls often. This is general food information, not medical advice.

Eating Undercooked Pork

Ground pork must reach 71°C (160°F) at the centre — cut one roll open if you are unsure. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, salty dinner; two rolls with potatoes and beans is a full plate.
  • ChildrenChildren usually enjoy the bacon-wrapped rolls — cut one roll into slices and serve with apple sauce.
  • ElderlyEasy to cut and chew; serve one roll with soft potatoes and beans.
  • Pregnant womenFine in moderation; the pork is fully cooked, but the dish is salty and rich, so keep the portion modest.
  • Breastfeeding womenA filling, energy-rich plate with plenty of protein for recovery between feeds.
  • AthletesGood protein and carbohydrate after training, with plenty of energy from the potatoes.
  • Weight gainAn energy-dense plate at about 918 kcal that suits a higher-energy day.
  • Weight lossRich and salty at about 918 kcal a serving; one roll with extra beans and fewer potatoes is the lighter choice.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 39.4 g of carbohydrate per serving; the potatoes are the main source, so a smaller potato portion helps, and ask your clinician about portion size.
  • High blood pressureAbout 1,757 mg of sodium per serving, mostly from the bacon; this is a very salty dish, so ask your clinician if you are on a low-sodium plan.
  • Kidney diseaseHigh in protein and potassium from pork and potatoes; ask your clinician whether this portion suits your plan.
  • GoutModerate to high in purines from pork and bacon; ask your clinician about the right portion for you.
  • Stomach issuesRich, fatty and salty; keep the portion modest if your stomach is sensitive, and ask your clinician if your stomach keeps bothering you.
  • Cardiovascular diseaseHigh in saturated fat and sodium from bacon and butter; enjoy a small portion occasionally, and ask your clinician about the right portion for you.
  • Fatty liverA rich, energy-dense plate with saturated fat; one roll with extra beans is the lighter way to enjoy it — ask your clinician about the right portion for you.
  • Food allergiesContains egg, wheat (bread) and milk; the bacon and pork are the main allergens to note — if you have a food allergy, ask your clinician whether it is safe for you.
  • Special therapeutic dietsFollow your clinician's guidance on sodium, fat and protein portions; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly, then store the rolls in a sealed container in the fridge; keep the potatoes and beans separate.
In the fridge
2 days in the fridge, covered.
In the freezer
Up to 2 months, wrapped well; thaw overnight in the fridge.
How to reheat
Reheat in a hot oven at 180°C (350°F) until steaming hot, to 74°C (165°F); the microwave makes the bacon soft.
Freezing recommended
Yes — the rolls freeze well before or after frying.
Signs it has spoiled
Sour smell, slimy bacon, or grey patches on the meat.

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