(serving 6-8 persons)

2 kg raw potatoes
15 ml salt (1 tablespoon)
300 ml wheat flour (or more)
300 ml barley flour

1,5 kg streaky salt pork
Lingonberry sauce
100 g real butter


Lots of water (10 l?)

2 hours (at least)

(på svenska)

Cult and Culture

First of all: what the heck is "Pitepalt"? Are there more than one type of Palt? Maybe - in any case, this recipe differs from "traditional" recipes for "pitepalt" by not prescribing the pork to be stuffed inside the Palt. This has several advantages; firstly, it improves the taste, secondly, it is easier (even I can do it), and thirdly, it is the way it should be eaten! At least if you can trust "Malmbergets kostförsörjning" and the school kitchens in Malmberget during the 60s. This way you need much more pork ... which is good!

You can manage without the barley flour, it's not vital for the taste, but you do need the wheat flour - without the wheat flour it is difficult to get the Palt to hold together in a nice round shape. Or any shape at all, actually (word of mouth - I have not tested if it's true).

Not exactly sure about the proper translation of what we in Sweden call "rimmat sidfläsk", but it is a rather fat and slightly salted type of pork, think it is also called "salt-cured pork belly".


  1. Cut the pork in small cubes, some 10-15 mm each side.

  2. Boil lots of water in a large saucepan. Add salt.

  3. Grate the potatoes (fine) using a grater or the knife in the food processor. Place in a colander and let the water drain off. 

  4. Mix salt, flour and potatoes (use your hands and get sticky stuff all over). The amount of flour may vary with the potato type; the dough should be firm enough to allow shaping, but no more. I constantly find myself adding flour. Lots of it. The amount is not really crucial; the more you add, the harder the Palts. You be the judge of optimal taste and consistency.

  5. Pour wheat flour in a bowl, and cover your hands with flour to avoid Palts sticking. Pick up potato dough the size of a tennis ball and roll a perfect Palt. Gently lower it into the water using a perforated ladle.  After placing all Palts in the saucepan, check that no Palt is stuck by gently moving the ladle around the bottom.

  6. Simmer for some 45-60 minutes (don't pick up until they surface). Stir gently now and then , to make sure no Palt gets stuck to the bottom.

  7. While the Palts are simmering: fry the pork in a large pan. You want good, deep color, the pork should be almost crispy.

  8. Melt butter in a small saucepan (or serve cold butter to melt on the plate).


Serve Palt with fried pork and lingonberry sauce, and poor butter over the Palt - or let the cold butter melt on top of the hot Palt. 

Eat again!

If you happen to have some left-over Palt, you have a perfect dinner for next day; cut the Palts and fry with the left-over pork (if you left any). Palt wok!