Nature provides a perfect basis for natural livestock husbandry and Norwegians know how to make use of their unique and unspoiled nature.
Over 95 per cent Norwegian lambs graze in outlying pastures along the coast, in the forests and the mountains. Here there are vast expanses of untouched nature and protein-rich vegetation with many different herbs, as well as clean running water.
Norwegian lamb is among the best in the world. The special character of its meat is a high level of meat growth in a relatively short space of time, without this affecting the tender, pale meat and mild taste. Through systematic breeding, Norway now has lambs with a high proportion of meat, low levels of fat and a favourable balance of fatty acids.
Both farmed fish and domesticated reindeer live 100 per cent naturally.
Norway’s long coastline and many fjords, with cold, clean water, make the country one of the world’s biggest exporters of fish. Not only is there a lot of fish, it is also of very high quality. Fish grow more slowly in cold water and their flesh develops a firmer structure with more flavour than fish in warmer waters.
The distinct and delicate flavour of Norwegian salmon makes it an excellent basis for attractive and tasty dishes, whilst at the same time satisfying the rigorous demands of the best chefs in the world.
Long, light nights provide perfect growing conditions for many plants and berries. The more light a plant receives, the more flavour there is in the fruit. This is one of the reasons why strawberries have much more taste in Norway than in most other countries. Fruit blossom time in Hardanger is a fantastic sight, and when the fruit is ripe you can buy apples, plums and cherries everywhere.
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Try freshly caught cod from the Lofoten Islands, tender reindeer meat from Finnmark or succulent sweet cherries from Hardanger.
Key ingredients in the Norwegian cuisine
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