Scan Magazine, Issue 109, February 2018

Page 34

Scan Magazine  |  Special Theme  |  A Taste of Norway

Photo: Hans Melhus

High-quality meat Welcome to Lofoten, the northern part of Norway, known for its beautiful nature and the northern lights. It is also home to the around 100 animals at Aimee’s Farm, who enjoy moving around freely in the huge outdoor space. By Marte Eide  |  Photos: Eivind Biering-Strand

Aimee’s Farm started in 2010, when Aimee Cathrin Larsen took over the farm. She started selling meat three years later and is now aiming to become the best in her field in the area of Lofoten and Vesterålen. “There are two special things about the meat we sell. The first is that almost all the animals are fed grass, not concentrated animal feed, which we believe has a big impact on the meat, such as higher concentrations of omega 3, CLA and vitamin E. It is based on traditional farming; we know the story of every animal, what they have eaten and their grazing land. This is information we can give the customers too,” she says. “The second thing is that we have signature seasonal products, such as our highly popular lamb roll for Christmas. It is an old family recipe, and our customers often say that it reminds them of the meat roll their grandma’ used to make.” 34  |  Issue 109  |  February 2018

In fact, the busiest time of the year is when working on all the preparations for Christmas. “Last year, we made the traditional ‘pinnekjøtt’, a Norwegian type of lamb ribs eaten at Christmas. It was a small trial of 80 kilogrammes, but it was so successful that we will continue with it this year too,” Larsen enthuses.

sausage-making expert and one who cuts the meat,” she says. “The unique thing about Aimee’s Farm is that we can cut exactly the part of the meat that our customers want, which in the northern part of Norway is highly appreciated because the variation here is not that big, compared to the market for fish.”

One of the main elements of the production at Aimee’s Farm is that they prioritise quality over quantity, with a focus on the craftsmanship. “We season the meat by hand, and the products have slight variations simply because they are done one by one,” Larsen explains. “It’s important to maintain the craftsmanship aspect of the business.” Larsen does most of the work herself, with some additional help during the summer. “Both my daughters help out and participate. I have also hired one

Web: www.aimeesfarm.no Facebook: aimeesfarm


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