The taste of Christmas in Fjord Norway is a tribute to tradition and quality

The food culture in Voss is built on long running traditions that have become part of their identity and a sign of quality. There are several local producers focusing on quality and traditional craftmanship. "We don't joke about food!" says Arne Merkesdal, manager of Vossakjøt.

Sheephead, sausage, Norwegian salami, dried lamb ribs (pinnekjøt), and beer brewing with kveik - these are some of the culinary specialties associated with Voss throughout Norway.

Local and regional food is more popular than ever, along with increased attention to sustainability and the health benefits of pure ingredients. Voss is strong in the competition for food tourists, with many fantastic local producers focusing on quality.

Vossakjøt

Arne Merkesdal has been involved in the meat production since the start in 1990 when his father started the business with two others.

"The production has been passed down, so most of what I know about meat I've learned from my father. We are committed to quality products and keeping alive the traditional products, while occasionally experimenting with new spices and giving a modern twist to things," says Merkesdal.

We are fortunate to have a half-hour conversation with him late in November. Christmas is just around the corner, and it's both the busiest and most lucrative time of the year for the Voss based company.

The West Norwegians' Christmas favorite

Perhaps people from western Norway are particularly concerned with traditions? According to the Great Norwegian Encyclopedia, a whole 76% of western norway eat dried lamb ribs (pinnekjøt) for Christmas and Vossakjøt sales number support the hypothesis.

"We sell about 100 tons of dried lamb rib each year, which constitutes a third of our total turnover. In addition, a lot of sausage, cured meats, lamb roll, and other traditional products are consumed during Christmas," says Merkesdal.

Salted and smoked or just dried lamb ribs (pinnekjøt) is seemingly a simple product. But according to Merkesdal, there are many nuances:

"The whole secret to good pinnekjøt is the curing processes. In the past, each farm had its own way of doing it, with different nuances related to how they salted, smoked, and/or just dried it. Then they hung it up in the storehouse, where it often froze and thawed again several times, and there it hung until Christmas Eve," says Merkesdal.

So, pinnekjøt went through a more natural and time-consuming drying and curing process, and this traditional process is what Vossakjøt uses in its production.

Million investment

At Vossakjøt, it's not about modern climate rooms; on the contrary: three years ago, they spent millions moving a 100-year-old smokehouse from Evanger to Granvin to dry meat the old-fashioned way. A smokehouse on a farm were usually a dwelling house with an open fireplace, where they used to cure meat and/or brew beer.

"It was the best solution. If we were to set up new smokehouses, we would have to spend 100 years to get the same environment in the walls! But it was a significatn job; they didn't use screws back then, so there were many long nails that had to be pulled out. The investment was close to 14 million NOK, but it turned out incredibly well!" says Arne Merkesdal.

The food district Voss

"We notice that demand is increasing, and many people are interested in quality and traditional food," says Merkesdal.

It's easy to see that Arne Merkesdal is passionate about the food scene in Voss. He is optimistic about the future of food tourism and believes that there is much to gain from profiling the food culture.

"We have rich traditions and a lot to offer here in Voss, just think of all we have in terms of beer brewing, folk music, all the festivals, and, of course, all the food traditions. Take the sausage as an example: the recipe we use is over a hundred years old, and in the past, each farm had its own recipe. There is a lot of important culture and tradition in this, which I believe we must preserve," says Merkesdal.

Where can you taste pinnekjøt (and other local food)?

Several restaurants in Voss are good at using local produce. Myrkdalen Hotel, for example, serves pinnekjøt from Vossakjøt before Christmas and during the Christmas holidays. The rest of the year, these locations offer food with a special focus on local and regional ingredients:

• Myrkdalen Hotel
• Elva Restaurant
• Flor'n Restaurant, Store Ringheim
• Hangurstoppen Restaurant
• Smalahovetunet
• Vangen Café
• Voss Vandrarheim