Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket;[3] a standard slavink, before cooking, weighs around 100 grams.

[1] The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually extracted from animal blood).

Originally, the filling of a slavink was made from smoked sausage.

[6] The term is probably an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").

[5] The slavink often emblematizes traditional Dutch cuisine, as in the book De taal van de verpleging, a Dutch-language guide for non-native nurses working in the Netherlands,[7] and is especially favored by the older generations.