"The bracing sea air made me hungry, so I took out the cured goat leg I had bought from a local producer further up the fjord. I read on the label that the meat is cured in a traditional ‘stabbur’ storehouse at a family farm in Kandal and that the family have been goat farmers for generations. The knife slides through the salt meat, which practically melts on the tongue".
Kandal Kjøt DA – goats are our business
A journey to Nordfjord wouldn’t be complete without tasting goat or kid. If you’re tempted to try this great food, the chances are the meat comes from Kandal.
Kandal’s farm is situated on a steep slope and they have farmed goats here for many generations. Their products are made according to tradition, using pure meat products, natural drying techniques in the stabburet storehouse, and dry salting of cured meat and ‘pinnekjøtt’ ribs, without using milk and gluten. Production takes place in modern facilities on the farm, while the grazing tradition has been maintained during the summer, with goats frolicking on the hillside. Goat and kid meat is lean, tasty and can be used in numerous ways and the farm produces a large variety of products, like cured meat, meat for grilling, sausages, steaks, roulade and sausage cuts.
Kandal Kjøt introduces you to a world of culinary possibilities with goat meat.
The local tourist offices can give you good and useful information.