Danish cuisine , originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the
Industrial Revolution. The open sandwiches, known as
smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from
ground meats, such as
frikadeller (meat balls) and
medisterpølse, or from more substantial meat and fish dishes such as
flæskesteg (roast pork with crackling) or
kogt torsk (poached cod) with mustard sauce and trimmings. Denmark is known for its
Carlsberg and
Tuborg beers and for its
akvavit and
bitters, but amongst the Danes themselves imported wine has gained in popularity since the 1960s.