Discover Norwegian traditional cured meats

Since 1870

Our story began on a small mountain farm called Lundal, seven kilometres up above Åkrafjorden. There, our great-great-grandfather started curing a sausage he named the Åkrafjordpølsa — and it quickly became known across the region. Five generations later, we still follow the same traditions, with recipes and methods passed down through time.

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Fjord & Mountain Farming

Life on the old farm wasn’t easy. With no road in, everything was carried up and down a narrow path along the river. The family moved down to the fjord in 1923, and across to where we are today in 1966. Surrounded by waterfalls, fjords, and high mountain pastures, this landscape still shapes everything we make — fresh air, wild nature, and a way of life rooted in the land.

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Handcrafted with Care

We still smoke our meat in a traditional smokehouse over an open fire — much the way food was preserved hundreds of years ago, even in Viking times. Very few producers do this anymore. The alder wood comes from local forests and gives the meat its unmistakable flavour. We use as few additives as possible, and take real pride in what comes out of the smokehouse.

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Slow Food, Done Right

Great flavour takes time. Our cured meats are matured slowly — a process often compared to winemaking — where skilled hands, trained senses, and patience build a rich, layered taste. It’s small-scale by national standards, but deeply rooted in the local community of Åkrafjorden