Slavink is a traditional Dutch meat dish consisting primarily of minced meat and bacon. The name "slavink" is derived from "slaan" (to hit) and "vink" (finch), though the name does not relate to the bird or any particular tradition of hitting involved in preparation.

The dish was invented in 1952 by a Dutch butcher named Jaap Van Wijngaarden, who operated in the town of Linschoten. He designed a new type of meat roll that uses flavored minced pork enclosed in bacon, making it both convenient to cook and appealing in taste. This creation was part of post-war innovations aiming to create affordable yet flavorful family meals.

Historically, slavink is consumed as part of a main meal in Dutch cuisine. It is often paired with stamppot, a traditional Dutch meal made by blending mashed potatoes with vegetables such as kale, sauerkraut, or carrots. Additionally, it's commonly served with gravy and boiled or roasted potatoes, along with boiled vegetables such as Brussels sprouts or green beans.

The preparation of slavink involves taking seasoned minced meat, usually a mix of pork and beef, and wrapping it securely in thin bacon slices or in caul fat. It is then pan-fried until the bacon is crisp and the meat is cooked through, taking care to maintain a juicy interior.

Despite its basic ingredients, slavink is appreciated for its savory flavor, with the fat from the bacon adding moisture and richness to the leaner meat mixture inside. The dish remains popular within Dutch households owing to its simplicity and versatility. Slavink is readily available in Dutch supermarkets, either as ready-to-cook balls or in packages with other ingredients for a complete meal, making it a staple in Dutch cuisine.