Tom Ådneram gets up at 6 in the morning all year round to feed and check on his 20 pigs. Here, they enjoy themselves in the mud and get to go outside in the fresh air. Tom believes that the pigs having a good time can be tasted in the flavour.
Every autumn the pigs are slaughtered and the meat is turned into products such as mountain-pasture salami, herb sausages, cured neck, bacon and fillet bacon. New to this year's production is cured sirloin, also known as lomo in Spanish. The cured neck and cured sirloin will first become available in 2021.
Tom has three children, who have given names to all the pigs.
– It is always a sad day for the family when the pigs are to be slaughtered. They are lovely animals that you quickly grow fond of. But it is also a good way for the children to learn where meat comes from, and the process surrounding it. The most important thing for me is to make sure the pigs live a good life.
Stølgris has become a popular brand in the region, and people are early to order food for the Christmas party.
Orders for Christmas rib come from both near and far, so it is clear that people have a taste for pork from Sirdal.
The orders for Christmas rib come from both far and wide, so it is clear that people have a taste for pork from Sirdal