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  • Kalakukko is a traditional food from the Finnish region of Savonia made from fish baked inside a loaf of bread. The Cornish pasty from Cornwall has the same basic idea of complete packed lunch. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia region. Kuopio is home to many kalakukko bakeries. The city also hosts an annual kalakukko baking contest. Traditionally, kalakukko is prepared with rye flour, although wheat is often added to make the dough more pliable. The filling consists of fish, pork and bacon, and is seasoned with salt. After being baked for several hours, traditionally in a masonry oven, kalakukko looks much like a large loaf of rye bread. If prepared correctly, bones of the fish soften and the meat and fish juices cook thoroughly inside the bread. This results in a moist filling. Traditionally, the fish used in kalakukko is either vendace, or European perch. Sometimes salmon is used. In southern Savonia the vendace is advocated as the only fish for the true kalakukko whereas in the northern parts of the province the same is said about the perch. Instead of fish, combinations of potato and pork or rutabaga and pork are also used.

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