The Pori club had enough of fake Pori people who only remotely resemble real Pori people.
A person from Pori photographed at Pori market in 2011. In the original Pori, raw onion is used. Harri Joensuu
People in Pori are shocked – and also a little angry. The reason lies in the counterfeits that have started to appear in stores.
The Pori club has now expressed its deep disapproval and says in a press release that it will start a rebellion.
What is the chairman of the Pori club about? Ville Hammarberg?
– We sent a provocative announcement, but we really want this to change. The cup went upside down from the last person from Pori who entered the shops, Hammarberg tells Iltalehte.
He sees the danger that soon no one will know what a real Pori person is like.
Pori can be said to be one of Finland’s first street foods. The barbecue delicacy developed at the end of the 1950s has indeed spread all over Finland, poris are sold both in Joensuu and Rauma. The only exception is Turku.
Hammarberg recalls over 20 years ago that he ordered a Turku man from a Turku nakki kiosk, who was indeed from Pori.
Hammarberg is sure that Turku wines are still sold in Turku, but he won’t say for sure whether they are still made according to the Pori recipe. But in addition to that, Turku sells poris with a real poris recipe.
Still, unfortunately, many grills already sell so-called poris, whose bread is a roll or sausage of the wrong quality.
Real and authentic Porilainen is made from two toasted slices of toast, fried Jahti sausage, raw onion chips and mustard. Easy, but judging by everything, still very difficult.
Here is one version of Pori. If we are precise, the onion should be chopped. RONI LETHI
– Fake sausages have appeared on the refrigerated counters of stores, where the sausage quality is wrong, instead of toast, the sausage has been forced inside the bun and the product is still spoiled with a slice of processed cheese, Hammarberg lists the sins.
– An even more disgusting novelty is a product in which the sausage is sandwiched between two pieces of oat bread, the club’s press release reads.
For the developer of this creepy product containing mustard and ketchup mayonnaise, the Pori society presents a punishment in which the culprit is put “Pärekorrii ja veretää piki Pori torrii”.
Pori-seura, Finland’s second oldest regional association, appeals to the manufacturers of fake Pori and the retail stores that sell them (which can also be found in Pori) that they would not dishonor the traditions of real Pori with their unfortunate products. The association hopes that the manufacturers will change the name of the product, because the recipe will hardly be modified.
Finland’s oldest home district association is in Lohja. It has given its full support to the rebellion of the people of Pori.
The history and recipe of a real Pori is stored in the collections of the Satakunta museum.
Atria’s communications manager Marja Latvatalo says that they haven’t received any feedback about Wilhelm Pori, which has been on the market since 2014. According to Latvatalo, it is popular all over Finland.
– We are not currently changing the recipes, but we are listening carefully to the wishes of the consumers in product development, Latvatalo states.
In Pori, we are proud of our own street food. Harri Joensuu
A genuine and real Pori person
Porilainen is made from two toasted slices of bread, sausage, raw onion and mustard.
It was developed at a meeting held in Pori in 1958 by the Satakunta Osuusteurastamo (SOT) and the Helsinki University Student Association Ylioppilastuki ry.
The executive director of Ylioppilastuki ry Petrus Koistinen, director of the C-talo restaurant Harald Sundberg, SOT’s Jukka Salminen and Yrjö Kokko were involved in the development of Pori.
Kokko also came up with the name of Pori.
Joel Väärti, meat master at the cooperative slaughterhouse, developed his own Metsästätäjä sausage for the people of Pori.
Poriista was sold exclusively at the Ylioppilastuki ry kiosk in Helsinki, which was located between the New and Old Student Halls.