 Danish food culture can be many delicious things and we all have our own personal favorites. And yet, we are pretty confident that all Danes will agree that Rupal is a stable part of Danish food culture. One particular type of food based on this Rupal is said to be very traditional and something which can gather all different kinds of people. This is of course the Smörbål. What better place to experience Danish food culture than to visit a local butcher and Smörbål shop here in Aarhus where a traditional homemade Smörbål is made. We visited Själöderhöjkuld, or Smörbål, which is a family owned butcher owned by Thomas Thompson. And we talked to Thomas, who is very proud to be the third generation of butchers in his family. My son is on his way here in Aarhus and he is the fourth generation of butchers in Aarhus. And if we just take a little bit of this forward, the season is over and there is a little bit of a difference in taste, a little bit of a difference. The sign is that it is their own housework. It is a requirement here as well. There are two Danish potatoes, marinated with beans, all of which are homemade. It is a special swine cake. And then we came here to the... To make the star of Sjärneskuld. It is really popular this summer. Homemade potatoes and fish. Homemade mayonnaise and mayonnaise today. Big, fresh strawberries. And then there is your fresh tomato with spars. Frejideller is always good in Denmark. Homemade caldoun frejideller, fish frejideller, almond fish frejideller, or almond frejideller. From Singapore, all the homemade salads to Smörbådet. And then we have a signature product, brulepølse. It is a traditional open-faced sandwich. Originally from the words smör and brul, which means butter and bread. It usually consists of a piece of bread, and then you can put it in a bowl. And then you can pour it into a bowl. And then you can put it in a bowl. And then you can put it in a bowl. And then you can put it in a bowl. And then you can put it in a bowl. Which means butter and bread. It usually consists of a piece of buttered rye bread, topped with cold cuts, pieces of meat or fish, cheese or spreads and beautiful garnishes. Thomas and the rest of his team emphasize the importance of their homemade salads and cold cuts. Such as for instance the famous fiskars brulepølse, which makes up the toppings of their delicious smörbål. The amount of different combinations and varieties of smörbål is basically limitless. And yet when we asked the smörbål team at Själölehoj, they told us that the most popular ones are still the ones with traditional toppings. One example would be the djurléns netmel. This consists of a piece of dark rye bread with a layer of liver pate, topped with a slice of salted beef and a slice of meat aspect, decorated with raw onions and crests. Continuing with the funny names, a popular smörbål is called stjängskull. This one consists of two pieces of fish. One piece of fried battered fish topped with a piece of steamed fish and its top is piled with shrimps, mayonnaise, caviar and a slice of lemon. Another popular smörbål is the variety with eggs topped with a layer of mayonnaise and shrimp and this is decorated with crests and dill. Tommas is especially proud of the smörbål with their homemade traditional fiskarspullepülse and their homemade italian xalate, usually topped with tomato and crests. We could go on with so many delicious combinations and toppings, salads and garnishes, but we think the pictures speak for themselves. As we all know, you eat with your eyes first.