Pitepalt
It has been called Piteås own "national dish", the Pitepalt. It is still one of the most popular dishes
to be served in the county schools. Every family in Piteå must have there own recipe, being past
down generation to generation, but here is a suitable alternative:

10-12 uncooked potatoes
1 tablespoon salt
2 cups barleyflour
3 cups wheatflour
Salted pork  300 g

Peel and grate the potato, then mix the potato with the salt and the flour to a fairly solid dough.
Cut the pork into small dices. Make balls of the dough and make a depression in the dough
and fill it with pork. Fold the dough over the depression and form to a ball again. The palt
should now be boiled in a large pan filled with salted water (1½ teaspoon/l water) for about
one hour. The palt should be served with lingonberry-jam, butter and cold milk. Sometimes
we even serve roasted diced pork with the palt.
This recipe is for about four people (it is not enough for more than two Piteå natives, thou).

Tomas remarks: Always make twice the amount you plan to eat.
The day after you´ve devoured the boiled Pitepalt, you slice the remaining balls
in centimetre thick slices, and fry them in a pan,
they taste even better than the boiled Pitepalts !
Serve as above.