Local food the Norwegian way

The rise in use of organic food has been an important political target in Norway, and in the last few years sustainable food consumption has gotten a big breakthrough.
In addition, the word “kortreist” (literally “short-travelled”) has found its way into Norwegian cooking dictionaries. The word implies producing and consuming more local foods that don’t rely heavily on emission-inducing transport. Many of the local producers combine ancient Norwegian food traditions with new scientific methods for developing the products in a safe environment.
The products can be bought locally, or through the large supermarket chains that are focusing more and more on higher quality products from local producers.
Many Norwegians also take pride in cooking from what they harvest themselves. During summer and autumn, the forests are brimming with fresh, wild berries and tasty mushrooms, and harvesting them is seen as a recreational activity.
Norwegian lamb meat have a reputation for being among the best in the world, and quite frankly that’s not undeserved.
The meat is especially tender and juicy, due to the fact that most of the lamb graze in outlying pastures, with vast expanses of untouched nature and protein-rich vegetation consisting of different herbs, as well as clean running water.
In addition, the lamb and sheep make an invaluable contribution to the Norwegian cultural landscape when grazing, as they keep the vegetation in check and thereby maintain natural diversity.
An important principle for sustainable meat production is that the whole animal should be exploited after being slaughtered, and a lot of Norwegian lamb and sheep delicacies are made from more peculiar parts of the animal.
The fenalår from Norway is now a geographically protected name for the slow-cured lamb’s leg, based on Norway’s long history of hanging mutton legs to dry in mountain air to preserve meat for use during the winter.
Pinnekjøtt, racks of lamb or mutton cured in brine or sea salt, is popular during Christmas in Western Norway, and if you’re really lucky (and have a bit of courage), you will be offered a sheep’s head. The dish is called “smalahove” in Norwegian, and is actually very tasty.
Source: Visit Norway

Pictures:
CH – 
Tina Stafrèn / Visitnorway.com

The hard work to instill pride in all the levels of the food chain has given immediate results. Local produce are seeing increased market-shares in supermarkets, while new, small-scale producers of commodities such as cheese, honey, pastries and ecologically produced meats are popping up all over the country. Not to mention the hundreds of microbreweries experimenting with different styles and recipes for beer.

Where to find us

Bygdinvegen 2177
2940 Heggenes
+47 99 53 60 04)
b-alicr@online.no

Moahaugen gard

Moahaugen farm is a typical Valdres farm. They have 180 sheep. Summer grazing around the mountain “Skaget” at an altitude of 900 to 1200 meters. This puts the uniqueness of the lamb. The meat will ennoble the garden. Products are sausage, ham, mutton, lamb, farm cream, farm butter, various cheeses, farm ice cream. We also sell products from other local farms of Valdres. The garden is nicely situated overlooking the Heggefjord. Does it fit with a picnic?, we have plenty of seating in the yard. Opening Hours: Generally all days of vacation weeks + Friday and Saturday throughout the year. See www.valdres.com/gardsturisme for details or call the farm.
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Bygdinvegen 3802
2753 Beitostølen
+47 61 34 04 00)
trond@fjellbygdabeito.no
www.beitoysteri.no

Beito Ysteri

The Beito cheese is made from cow and goat milk from local farms at Beito, Lykkja, Skrebergene og Skammestein. In the summer period we also get summer farm milk from Vinsteren (1.100 m.a.s.l).
Today we produce the following types of cheese:
– Stølsost mild (Summer farm cheese mild, matured for up to 6 months
– Stølsost lagra (Summer farm cheese medium, matured for up to 14 months
– Stølsost vellagra (Summer farm cheese mature, matured for over 14 months
– Brennesle ost (with stinging nettle and chives)
– Bukkehornkløver ost (with fenugreek which adds a kind of walnut flavor to the cheese)
– Nøkkelost (with cumin/roman caraway)
– Pizza cheese (with thyme, oregano, dried peppers and tomatoes as well as garlic)
– Kvit geitost (white goat cheese)
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Sognefjellsvegen 3
2686 Lom
+47 99 30 80 70)
post@smakilom.no
www.smakilom.no

Smak i Lom

We have found at a wide range of suppliers of small-scale food and beverages – come mainly from Gudbrandsdalen, Sogn og Fjordane and Valdres and offers a good selection of dreid meats, fresh food, cheese, fish, drinks, fruit, vegetables and other product. In addition to that this is healthy, and stud-traveled food, you will surely find many, good and maybe not so ordinary flavors that you want health services appreciated. Gudbrandsdalsmat is the main supplier to the store.
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Grønolen Fjellgard
Herangtunet
Visit Norway
Historical Route Jotunheimen
Jotunheimen Travel