In Namdalseid municipality, in the middle of Norway, the beautiful farm of Brattlia is locted. Here, Lars Østring and Oddveig Ressem run ecological dairy production and small-scale production of sauna smoked meat from free-range lambs, cattle and pigs. Brattlia has been settled since the Stone Age and is mentioned in Aslak Bolt’s Farmbook of 1432.
Sauna smoking is a local tradition with roots dating back to the Vikings. This form of traditional smoking creates a unique taste and makes good ingredients into authentic quality products.
Smoking meat is an ancient preservation method that is found throughout the world.
In Namdalen, and in the Swedish area of Jämtland, sauna smoking has evolved into a tradition, which includes prolonged hot smoking. This provides ‘Sauna smoked meat the Namdal way’ its distinct character.
The meat has a long shelf life, using no artificial additives, and the meat is tender and tasty. If you want a truly unique taste experience, please contact Brattlia for more product information.
Text by: Thor Bugge Lanesskog, ThorNews
Photos by: Brattlia Eco-farm