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Fonland is home to many kalakukko bakeries. The city also hosts an annual kalakukko baking contest. The filling consists of fishpork and baconand is seasoned with salt unless the pork is already salted. After being baked for several hours, traditionally in a masonry ovenkalakukko actch 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 Finnish: 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. Kalakukko will keep for a long time when unopened. It used to be a practical lunch for workers away from home.


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