When father and son Aronsen started seasonal production of the traditional Norwegian Christmas food ‘pinnekjøtt’ (salted, dried and cured lamb rack) and ‘fenalår’ (salted, dried and cured leg of lamb) in an old stable in the small village of Grøtfjorden in Tromsø, northern Norway, they certainly did not imagine that they would become one of the highest regarded meat producers in the country. But now, almost three decades later, their traditional meat delicacies are sold in grocery stores from the north to the south, and their product line has grown to include more than a dozen specialities.

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