Isterband (Swedish: "lard-strips") is a coarsely ground, lightly smoked sausage from Sweden.[1] It is made of pork, barley groats and potato. There are many varieties of isterband in Swedish cuisine, such as "småländska isterband" from the region of Småland, "syrliga isterband" with a slightly sour taste, and "lättisterband" with a low calorie content. Isterband is often served together with creamed dill potatoes and pickled beetroot.
Isterband is traditionally a lacto-fermented sausage. The traditional method was to hang the sausage over the stove. Today factories often add lacto bacteria to have the same effect faster. The sausage is always more or less sour.
See also[edit]
References[edit]
- ^ "Isterband". Spisa.nu (in Swedish). Archived from the original on 2 March 2013.
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction