It is made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices.

The history of falukorv reaches back to the Falun copper mine during the 16th and 17th century, where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and used for sausages.

The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.

[2] A popular sausage, falukorv has Traditional Speciality Guaranteed-status in the EU, UK and Norway.

Manufacturers therefore use the term middagskorv (dinner sausage) to describe variations, such as sausages with a lower fat content of 9% instead of the standard 23%,[3] chicken, [4] or vegetarian versions made from soy, pea and potato protein[5] or quorn.