Locally sourced from Torheim Gard
Stick meat from Torheim Gard on site at Hoven. Chef Jesus Ochando Tomas is delighted with the quality.
Pinnekjøt is an important part of the Christmas tradition, especially in Western Norway where sheep graze on green hills between high mountains.
In the autumn, there is less fodder on the pasture, so it was natural that sheep were slaughtered at this time. The ribs were then salted and dried to preserve the meat. Nina and Mark Watkins at Torheim Gard carry on the long tradition. On their farm in Hjelledalen, they produce organic vegetables and keep sheep, and this year they are responsible for this year's pinnekjøt in Hoven Restaurant.
The lambs are fed only grass, milk and water, and are regularly moved to fresh pastures and have a long summer break on the pasture in Skjæringsdalen. This results in healthy animals and tasty meat characterized by mountain herbs and flora. The lambs are slaughtered by Nortura and returned to Torheim Gard for processing.
Torheim Gard
In 2020, Mark and Nina Watkins took over Torebruket at Skåre in Hjelledalen - a farm with at least 400 years of history. - "We want to produce a natural surplus from a living landscape and deliver it to the local community. The farm is regenerative, which improves the landscape and increases the fertility of the soil without chemical aids.
From farm to fork
- "We want to use local produce and are very pleased to get to know Torheim Gard. We are very happy to be able to deliver short-lived Christmas food of such high quality," says head chef Torgeir Holmøyvik.
Why is it called pinnekjøt?
Traditionally, the cooking method has been to steam the meat on birch sticks - hence the name "stick meat"
On summer grazing in Skjæringsdalen
Mark and Nina drift Torheim Gard
Spring at Torheim Gard
Salting the saueribs
Saueribben to dry
Finished pinnekjøtt in Hoven Restaurant. You can find the menu here.
