Kirjallinen kysymys perinteisen suomalaisen lihanpalvausmenetelmän säilyttämisestä

This written question addresses the preservation of traditional Finnish meat smoking techniques. It specifically examines the balance between maintaining cultural food heritage and complying with health regulations regarding carcinogenic polycyclic aromatic hydrocarbons (PAHs) found in smoked products. This procedure affects traditional food producers and artisans in Finland, as well as consumers of traditional smoked meats, by questioning current food safety restrictions.