Swedish Cuisine: Fish is the main protagonist of Swedish cuisine, prepared raw, cooked, marinated, smoked, salted. Among its ingredients are typical salmon, herring, eels, cod, shellfish, oysters. The most used meat is pork, sheepskin, veal, reindeer and elk, often served with boiled potatoes. The Smörgasbord, is a typical Swedish buffet, with a wide choice of hot and cold dishes. Among the typical dishes are Falukorv (fried or boiled pork sausage), Pytt I Panna (Swedish pie, with pork or beef with accompaniment of potatoes and onions or beet cut into slices together with fried egg), Gravlax (marinated salmon in sugar and salt, served with boiled potatoes) and the Surstromming (fermented herring). Among the best known cheese is the Västerbottens ost, a type of seasoned cheese. There are numerous types of bread: rye, toasted barley and wheat bread. Among the desserts, the classic sweet is sweet rice flavored with cinnamon; popular are Pepparkakor (spiced with ginger biscuits), Lussekatter (sweet wheat saffron focaccia and raisins), the Yorbgubbstarte (strawberries cake), Ostkake (dessert with ricotta and baked eggs), the Spettkaka (traditional cake with apples cooked on a spit), Kanelbulle (sandwich with cinnamon). The best-known Swedish beers are Pripps, Spendrups and Kopparbergs.