After noticing a lack of organic food available in the shops, in addition to a shared passionate interest in food, husband and wife Anne Marte and Kristoffer Evang decided that it was time to develop the Norwegian cured meats heritage. “It all started small in a 22-squaremetre traditional storehouse. The following year, we were in our own newly built 220-square-metre production premises on the farm, a state-of-theart sausage factory. Today, as a team of five people, all with a background in sausage making and cookery, we make up an amazing combination of technical and tasting knowledge,” says manager Kristoffer Evang.
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