Jevnlid Garden

“We want our products to be natural, and to make sausages with the ingredients of salt and meat only – nothing else,” says Håøy. The process of making the sausages takes about four months, depending on how much time mother nature needs to operate. With the premise of using only cattle from their own farm, the wellbeing of the animals is key. In the summertime, they can pasture outside, and in the winter, they are kept warm inside the barn. Even the slaughtering process is done in a way to calm down the cattle. With only 27 kilometres to the slaughterhouse, they make sure that the quality of the meat is top standard.