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Cured meat, especially smoked sausages may be combined with a wide range of ingredients.
For recipes you may try the Norwegian food portal www.MatPrat.no.

To tempt the taste buds, we have put together a list of well suitable ingredients:
  • Sausage, feta cheese and spinach
  • Cured meat, scrambled eggs and flatbread
  • Sausage with sour cream and herb dressing
  • Rekedal Salami with Strawberry Salsa
  • Rekedal Salami in a potato dish
  • Cured meat tower
  • Cured meat salad

 

Contact Information

Rekedal Pølsefabrikk AS
Heimstadjordet 14
N-2656 Follebu
Norway

Telefon: +47 61 22 86 70
Faks: +47 61 22 86 71
E-post: This email address is being protected from spambots. You need JavaScript enabled to view it.

Party tips

Cover the table with cured meats, mutton and some sorts of tasty sausages. Serve with scrambled eggs, sour cream and home baked flatbread, and decorate with pieces of orange, cucumber, pickled onions, lettuce and grapes.

Storage of cured meats

Our sausages storage quality is very high. The sausages are good for about two weeks in a refrigerator, but will keep their quality for well over a year in a freezer. We recommend that you store your sausages in the freezer, only unfreezing as much sausage as you will use in two weeks. The sausages should not be stored in plastic containers.