Hur lagar jag Dalahästen

Like all the art students, I love traveling. I have been capturing a handful of nice and healthy Dalecarlian horses during my travel in Scandinavia over 4 years.

As a recent art graduate, I started to embrace the catering industry. Today I am going to demonstrate how to prepare this Swedish delicacy originating in central Sweden.

As with all meat, there are certain food safety rules that should be followed when you are handling and preparing meat. Here are a few tips for preparing dalahäst and other meats. (Very Important: Wash your hands well with hot water and soap.)

A large cut of meat or whole horse should be divided into smaller pieces or placed in shallow containers before refrigerating.

Serve your dalahäst on a clean cutting plate, with clean utensils. Do not use the same surface for cutting meat and vegetables.

Wrap your sliced raw dalahäst on the cling film machine and place onto a polystyrene tray. (Equipments could be purchase from wholesale catering supplies)

Comprehending all the different cuts of dalahäst can be a little confusing...

Pre-packaged meat to the test to see if it really does weigh the right amount.

Make sure to store meats in the refrigerator. For safety, it is important to verify the temperature of the refrigerator. Refrigerators should be set to maintain a temperature of 4°C or below.

*Skivad Dalahäst*

Fresh dalahäst products will be slightly pink in the center when cooked to temperature. Refrigerate within 2 hours of serving.