Foreigners detest it, expatriate Danes crave it.
It was the first loaf of bread I bought when I arrived in Denmark two and a half months ago. I had no idea what it tasted like but I bought it because was one of the more common types of bread in the bread section.
Rug means rye so it's literally rye bread, but it's not like what we normally call rye bread in the States.I still wouldn't mind if it wasn't sourdough, still. But I really like the grain kernels in the bread. The texture is very dense and chewy.
Danes also eat a lot of leverpostej, a pate made from pork liver, spread on rugbrød.