from Sigstad farm
In the lush countryside by Lake Mjøsa, Norway's biggest lake, you'll find several historic manor farms that are well worth a visit.
One of them is Sigstad Gård, which lies on the left bank of the lake, in the small village of Biri in Gjøvik municipality.
The historic farm was first settled around the year 1,000, and is today run by Julie Sigstad and her family as the 17th generation of family farmers.
A visit here is almost like a visit to a museum!
And the culinary experience is just as delightful.
Julie is a self-taught cook, and conjures up the most amazing flavour combinations using ingredients from her farm.
One of Sigstad's specialities is its pork.
Julie and her family have 25 free range pigs that frolic, feast, and explore the fields.
“Our pigs live outdoors. Here, they get to roam around and be active, which, in my opinion, is something you can really tell when tasting the finished product.”
Julie is more than happy to serve her guests one of the best pork meals they'll ever taste. Farmed on site, naturally.
Want to try making it yourself? With a little help from Julie, it's easy.
Here's the recipe for Sigstad's roast pork with cider gravy – a perfect dinner to impress your guests.
Roast pork from Sigstad farm
A recipe from the banks of Lake Mjøsa
Pork (shoulder or ham) approx. 1.5 - 2 kg
8 - 12 potatoes
1 kg carrot
1 small leek
300 ml apple cider
600 ml stock (use dripping from the roast + 1 beef broth cube and 300 ml water)
2 tbsp fresh grated ginger
1 tbsp cornstarch
Juice of 1/2 lemon
1 tbsp sugar
Butter for frying
Source: Sigstad Gård
Approx. 2 hours / 4 servings + leftovers
1. Set the oven to 180 degrees Celsius.
2. Season the pork roast with salt and pepper.
3. Heat some butter in a frying pan and brown the roast on all sides.
4. Transfer the roast to a baking dish, use the roasting thermometer and let the roast heat itself up in the oven to 65 degrees. This takes about 1 hour.
5. While the roast is cooking you can prepare the gravy.
6. Finely chop the leek and onion into small pieces and sauté them in a dry saucepan for a couple of minutes.
7. Add apple cider and simmer to reduce by approx. half. About 10 minutes.
8. Add the stock and simmer for approx. 10 minutes more.
9. Thicken the sauce with cornstarch and season with ginger, lemon juice and a little sugar.
10. Let the roast rest for a minimum of 30 minutes before you carve it.
Serve the roast with boiled potatoes and carrots and cider gravy!
Pro-tip from Julie: "If you have leftovers from the roast, you can use them to make sandwiches".
Each farm offers guests a unique experience, and you'll definitely find the perfect place for you!
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