Blåbærgris and Fjellam frå Ryfylke launch a cured sausage together

In a forest near Vindafjord, surrounded by fresh streams, blueberry bushes, and shady trees, the free-range pigs of Blåbærgris live their lives as pigs should, digging, wallowing, and foraging in the wild. Their diet is natural, their movement unrestricted, and the flavour of the meat reflects craftsmanship, care, and a unique nutritional profile. The secret? Wild blueberries.

Not far away, in the mountainous region of Ryfylke, sheep graze in open landscapes. The 23 farmers behind Fjellam frå Ryfylke raise their lambs in some of Norway’s richest grazing areas, where they have access to herbs, grasses, willows, and crystal-clear mountain water. The result is deeply flavourful meat with a strong connection to both tradition and landscape. Fjellam frå Ryfylke has been awarded a Protected Geographical Indication, a prestigious certification that highlights the distinct origin and production method of their lamb.

Now, Blåbærgris and Fjellam frå Ryfylke have launched a new cured sausage based on meat from both animals. This is the first time ingredients from these two unique producers have been combined, resulting in a sausage that surprises and delights with its rich and balanced flavour.

The collaboration grew from a shared desire to create an exciting new product. TEAL saw the potential in bringing together two raw materials with strong identities and exceptional quality. The local meat producer Toma took the challenge of developing a product that highlights the best qualities of both free-range pork and mountain lamb – and the result is a cured sausage of outstanding character.

The two producers share values rooted in animal welfare, sustainability, and true craftsmanship. This has laid the foundation for a successful collaboration. The sausage is crafted in small batches, with deep respect for the ingredients and traditions behind it. This stands as a testament to what can happen when quality-driven producers come together.