Parkkila
Manufacturing process
A basket of frog (or occasionally toad) legs is deboned, and then rolled as flat as possible, before fermenting in brine for 32 hours. They are then left to rest and dry for an hour, before being dipped briefly in salted sheep's milk and frying. They are served hot, either alone or with bread and a simple peppered cream sauce.
Significance
Cultural
Item type
Consumable, Food / Drink
Related ethnicities
Comments