Production
Smoking and curing fish, and producing sausages and smoked meat products — a short overview of how we work, and where we currently stand on formal documentation.
How we work
Production takes place at our own premises in the Nord-Jæren region. Fish and meat are received, trimmed and portioned, salted or smoked as needed, and vacuum-packed before delivery — broadly the same process regardless of whether the finished product is smoked salmon, salted herring, cured sausage or another smoked meat product. We work at a small scale, with a short path from intake to a finished, vacuum-packed product.
Food safety and controls
Cleaning and temperature control are a routine part of the working day, not an add-on. We follow Norwegian rules for food handling and hygiene throughout the chain — see the dedicated food safety page for more on this, including how ingredients for raw/cured dishes are treated.
Approval and documentation
Formal documentation on the production facility's approval status and HACCP routines is not yet published here. We'd rather not state certificate numbers, dates or named equipment before this exists in a final, verifiable form — this page will be updated once it is ready.
