Local Produce

In Norway the dinner plate has traditionally been filled with what people had on their doorstep. In the olden days most small holdings had a cow that grazed in the garden, some sheep on the hillside and some bustling hens clucking around the farmyard. Both the salt and fresh water are bulging with delicious fish whilst game such as elk, deer and hare lurk in the woods around the farms. In the earth they grew potatoes and vegetables, planted trees and fruit bushes. Animals provided eggs, milk and were slaughtered for meat. The food was dried, salted, canned, refined and stored. In the past, the farms were self-sufficient, and the food was therefore, locally produced and of the highest quality. Fresh and delicious. Here in Hardanger these traditions and knowledge of raw materials have been preserved and passed down over hundreds of years. This knowledge is also the secret to the excellent cider that is produced here, and Hardanger was one of the first places to seriously cultivate apples for cider production. The recipe for a successful cider is good raw ingredients and lush soil combined with the knowledge that has been passed down through the generations. Locally produced food and drink are popular like never before, and the popularity of cider, especially that from Hardanger has exploded in recent years.