Today, Sweden is highly eclectic regarding cuisine. As many countries we embrace cultural differences and this is shown typically in food consumption with a variety of country origins.
Typical Swedish dishes, or at least associated with and/or popular in Sweden are meatballs, gravlax (buried salmon), kaviar (a paste of smoked, processed roe, potatoes, tomato sauce and sugar), potatoes (since first adopted being the most important complement to meat), Falukorv (a domestic trait of a certain type of sausage baked in the oven with an approximate diameter of 6 cm), palt (spherical portions of raw, grounded potatoes, wheat and/or barley flour, pork and salt boiled and served with butter and/or lingonberry jam, knäckebröd (crisp bread), inlagd sill (pickled herring), pölsa (minced beef, liver, heart and onion). Popular in the northern parts are meat from reindeer, often dried.
On Christmas day, popular dishes include ham, Janssons frestelse (salty dish of potatoes and pickled herring seasoned with anchovy flavoured spices), meatballs, gravlax, kalvsylta (veal and pork, gelatine, fat and epithelial tissue), red beet salad, prinskorv (similar to Wiener sausage). Traditional beverages associated with Christmas is Glögg (mulled wine) and Julmust (a non-alcoholic alternative to beer).