Boil 0.5 lbs of the peeled potatoes until tender, about 15 minutes. Mash them completely until smooth and set aside to cool slightly.

While the potatoes boil, finely grate the remaining 1.5 lbs of raw potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible.

In a large bowl, combine the squeezed raw potatoes, mashed cooked potatoes, barley flour, all-purpose flour, and kosher salt. Mix thoroughly with your hands until a sticky, moldable dough forms.

Take a handful of dough, roughly the size of a tennis ball, and flatten it slightly in your palm. Place a few cubes of the salted pork in the center, then fold the dough around the meat to seal it completely into a smooth, round dumpling.

Bring the beef broth to a gentle simmer in a large pot over medium heat. Carefully drop the shaped dumplings into the simmering broth one by one using a slotted spoon.

Let the dumplings simmer uncovered for 35 to 40 minutes, or until they are cooked through and float slightly to the surface. Ensure the broth does not boil vigorously, as rolling boils can cause the delicate dumplings to break apart.

Remove the raspeballer with a slotted spoon and transfer to warm serving plates. Drizzle generously with melted butter and serve immediately for a traditional and satisfying Norwegian feast.