The open sandwiches on rye bread, known as ''smørrebrød'', which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals traditionally consist of ground meats, such as ''frikadeller'' (meat balls of veal and pork) and ''hakkebøf'' (minced beef patties), or of more substantial meat and fish dishes such as ''flæskesteg'' (roast pork with crackling) and ''kogt torsk'' (poached cod) with mustard sauce and trimmings. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters.