Slakteren i Søgne: A legacy of flavour and family at Slakteren i Søgne
By Andri Papanicolas | Photos: Slakteren i Søgne, Janne Holmen
Generous platters featuring cured meats, cheeses and fresh produce are a popular choice for gatherings and celebrations.
Slakteren i Søgne is more than a butcher’s shop – it is a living part of Southern Norway’s history. For over a century, the business has been rooted in craftsmanship and a deep connection to the local community.
Today, Slakteren i Søgne (meaning the Butcher in Søgne) is run by Elise Holmen, who has quite literally grown up among the counters, cuts and customers. “I started helping out when I was just 10 years old,” Holmen says. “And I’ve really just been here ever since.”
Janne Holmen represents the next generation of craftsmanship, bringing both tradition and fresh energy into the family business.
The shop was run by her father for around 40 years before she officially took over in 2017. Today, Slakteren i Søgne employs 18 people, and a strong sense of community is central to everything they do. From early mornings preparing fresh displays to producing over 200 in-house products, the days are busy but always filled with energy and humour.
“We’re very close-knit,” Holmen explains. “Even on hectic days, people are in a good mood. It can be chaotic, but it feels like family.” That same warmth extends to their customers. Many are regulars who return time and again, drawn by both the quality of the products and the personal service.
In an age of mass production, Slakteren i Søgne stands firmly for something different. Everything is made on-site using clean, high-quality ingredients and traditional methods, with a strong focus on pure and honest food. “People want real, clean food,” says Holmen. “They want to know what they’re buying.”
All products are gluten-free, and even the sausages are crafted without additives or preservatives. From freshly prepared cuts to generous catering options such as open sandwiches, cured meat platters and traditional buffets, the team can create almost anything their customers need. A tradition rarely found in modern supermarkets.
In a world where convenience often outweighs flavour, Holmen and her team continue to show that truly great food begins with knowledge, care and respect for the raw ingredients.
Perhaps the most meaningful chapter of the story is still being written. The experienced butcher’s 21-year-old daughter has already joined the business, completing formal training and now specialising as an apprentice sausage maker. “It means a lot that she wants to carry it forward,” she says. “This is not just a job — it’s something we believe in.”
Web: www.slakterenisogne.no
Instagram: @slakterenisogne
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