Nature provides a perfect basis for natural livestock breeding, and Norwegians know how to make use of their unique and unspoiled nature.

Free roaming animals

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 favorable balance of fatty acids.

Both farmed fish and domesticated reindeer are raised 100 % organically.

Fish

Norway’s long coastline and many fjords, with cold, clean water, make Norway 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 flavor than fish in warmer waters.

The Norwegian salmon’s distinct and delicate flavor 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.

Fruits and berries

Long, light nights provide perfect conditions for many plants and berries. The more light a plant receives, the more flavor 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 strawberries everywhere.

The modern cuisine

The modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears the marks of globalization: Pastas, pizzas and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection you would expect to find in any other big city.

Christmas traditions

In the north and south there is cod and cod liver that prevail on Christmas eve. In the north of Fjord Norway they prefer Bacalao or preserved fish, while the rest of Fjord Norway eat cured mutton ribs. On tables in the east they serve roast pork ribs with crispy crackling. The preferred accompaniment to salty, rich Norwegian Christmas food is aquavit, herb flavored spirit, and beer. Norwegians also eat Christmas cakes. There must be seven kinds, and faithful to tradition most people bake all the different kinds themselves.