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Regional Culinary Heritage Bornholm

Published on November 5, 2014 by alan egan

follows the trail from plate to origin. The bread may have been baked using flour from Bornholms Valsemølle and the mill may have purchased the grain from Frennegård Farm. The lamb cutlet may come from the local butcher, which in turn fetched the lamb from the herd of sheep grazing the rocky land of Bornholm.
The lettuce and Hamburg parsley may have been organically raised at Grennesminde.
Or the plaice may have been fished up that very morning by a local fisherman who, in spite of his pensioner living, is still active and throws his nets into Baltic Sea near Gudhjem every day.
You can read more here:

#RegionalCulinaryHeritageBornholm #Bornholm #food #fishermen #balticsea #FromPlateToOrigin #denmark


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Meet The Author
Hello, I’m Alan and my wife, Lisbeth, and I own Vestervang, a small farm in the Middle of Bornholm – The small Danish island south of Sweden.
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