At Brygfjell Farm, people have lived off the land for generations. Farming has taken place here since the 18th century, and the landscape still reflects grazing, animal husbandry, and knowledge passed down through the years. Today, the farm is run by Vidar Tverå, who carries it forward with respect for its history and a clear understanding that good flavour begins long before the food reaches the kitchen.

Brygfjell is not a visitor farm, but a producer of raw ingredients. Meat and cured products from the farm form the basis of many food experiences in Hemnes. Cattle, sheep, and pigs spend long periods grazing outdoors, resulting in robust animals and ingredients with a clear connection to the landscape they come from. Animal welfare, grazing practices, and quality are at the heart of the operation.

The meat from Brygfjell is further processed in cooperation with local producers and becomes cured meats, leg of lamb, smoked ham, and other products used by restaurants and sold at markets and selected outlets in the region. For guests with a particular interest in local food and ingredients with a clear origin, it is also possible to contact the producer directly to place an order. This makes products from Brygfjell something you often need to know about to access – genuine ingredients in limited quantities, produced with time and care.

As part of A Taste of Hemnes, Brygfjell Farm represents the starting point of the value chain. Without locally rooted, high-quality ingredients, there would be no long tables, no menus, and no food experiences based on Hemnes’ own pantry. Brygfjell does not deliver the experience at the table – but it makes it possible.

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