We call it «Kurv» here in Valdres. The cured sausage which is produced in authentical Valdres-style. The cured sausage which received a geographical indication protection through Stiftelsen Norsk Mat which makes it compareable to France's Champagne and Roquefort, Italy's Prosciutto di Parma or our own «Rakfisk». 

Kurv is a handmade product, the tradition is ancient and the area of use is versatile. Kurv can be made of meat from cattle, sheep, goats or game as reindeer, deer or moose, but the secret of the taste lies in the individual producer's spice mixture. Kurv matures in natural intestinal skin without a starter, additives or the use of a climate room. From midwinter to the coockoo's song in spring kurv matures simply by hanging in the traditional wooden store houses in the dry cool mountain air in Valdres. Nothing else! 

Use kurv as bread spread, as side to a feast or rømmegrøt (the traditional sour cream porridge) or as a snack on a hike or at a festival. Kurv is a signature product from Valdres. Kurv is tradition, celebration, energy and rock 'n roll.

13 years of culinary treasure

Kurv has been made in Valdres since hundrets of years, and many farms have their individual safeguarded recipies. In 2011, after years of hard work, «Kurv frå Valdres» finally was awarded a geographical indcation protection. 

Kurv frå Valdres producers:
Bagn Pølsemakeri, Moahaugen Gard, Sørre Skjel, Strandmo stølsysteri, Helle Kjøtt, Anne og Arne Belsheim/Løkrheim, Britt Karin Ranum Låksrud, Nørrestogo, Vilhelmshaugen gourmet kurv, Skremetindkurv and Randi Ødegården. 

In addition, a number of other smaller and larger producers in Valdres make really, really good kurv!