Lunch is open sandwiches prepared on slices of rye bread. Any sort of meat, including what was left of the dinner the day before, may be used on the smørrebrød. In particular, marinated herrings in spicy sauce is popular. The lunch is washed down with Danish beer, and at weekends with snaps (an alcohol made on potatoes and with various herbs like cumin). The snaps must be served ice cold.
The younger generations are increasingly revolting against the fatty diet, which is replaced with pizzas, pastas, and other foreign food.