2_6_ScanMag_72_Feb_2014_Text_Q9_Scan Magazine 1 04/02/2015 10:57 Page 63
Scan Magazine | Special Theme | A Taste of Norway
Rune Svindland with his preferred product, the red wine sausage.
Savoury tradition With more than 30 years of experience making cured meat products according to revered Norwegian tradition, iconic taste has become somewhat of a staple at Svindland. Making nutritious and savoury foods for parties and everyday use alike, they have perfected the most desired balance: that between supreme quality, great taste and inexpensive choices. By Julie Lindén | Photos: Svindland AS
“Good produce, controlled environments, an eye to tradition, perfect temperature and great chemistry,” says Rune Svindland, Manager at Svindland, about what makes the perfect slice of cured meat. Being a near sanctified part of the Norwegian kitchen cupboard, cured sausages deserve both attention, care and love from the maker. At Svindland, it’s called “the optimal production process”. “Norwegians have cured meats for hundreds of years, and the skill was really perfected when we became a major seafaring nation. Seamen would preserve the food by salting it, and the outcome was a savoury meal that was available year round. Today it has become somewhat of a common property – a meal that
belongs, and should belong, to everyone,” says Svindland. After a two to six weeks long curing process, where the sausage loses between 28 and 40 per cent of its volume due to the dehydration process, only the best of aromas are left. Svindland’s specialities draw on Danish tradition, maintaining a softer texture and round flavour. “The red wine sausage is a great choice for either your breakfast sandwich or party snack,” says Svindland of his favourite in the company assortment. As for the secret to keeping the company going, he says: “Fantastic employees who make Svindland what it is. That, and positive figures from the very beginning!”
For more information, please visit: svindlandas.no
Rørosrein: reindeer retreats and meats There may be a chance that you don’t know that much about reindeer, but if there’s a place to learn about the magnificent animal it’s at Rørosrein. Offering everything from delicious and nutritious meats to reindeer lasso sessions (yes, really!), this company boasts all you could possibly ask for. Chances are you’ll leave having experienced something out of the ordinary – and you’ll want to come back for more. By Julie Lindén | Photos: Tom Gustavsen
Combining South-Sami history and culture – encompassing volumes of knowledge about the mighty reindeer – with meat production as well as an activity and conference hub, Eva Nordfjell has created a place where knowledge and great experiences come together. Located in the outskirts of the historical town Røros, where stunning 17th and 18th century buildings make part of UNESCO’s World Heritage list, Rørosrein offers nourishment for mind, soul and stomach. “Few people know of the level of nutrition found in reindeer meat,” says Nordfjell, adding: “It’s lean, rich in vitamins, iron and minerals, and best of all – it’s clean.”
Perhaps the best way to taste Rørosrein’s meat is in the company’s own turf hut, where Nordfjell is happy to tell about the South-Sami culture, while passing around reindeer meat delicacies and old Sami artefacts. “We have large groups who come to visit us, and as we have good collaborations with nearby hotels, there’s no problem putting together a conference out of the ordinary.” Continuing on the topic of exclusive experiences, the winter season also allows for activities such as lasso throwing and reindeer sledding. “It’s incredible being able to work with the entire food chain in this way,” says Nordfjell. “It’s the most diverse and satisfying job I can think of.”
Mighty reindeers, activities and knowledge about South-Sami culture: Rørosrein offers nourishment for mind, body and soul.
For more information, please visit: www.rorosrein.no
Issue 73 | February 2015 | 63