Slow Food - harmony with nature

The suovas filet has obtained its special taste through a process of cold smoking according the to traditional sámi method, over a bonfire in the traditional sámi hut.

Before the smoking process takes act, the meat is dry salted over a period of three-four days. It is later cold smoked under an eight hours period over a traditional bonfire in the traditional tent. It is very important that the temperature is kept constant. In order to give the meat its specific and traditional taste of smoke, the sámi use wood from alder, birch or sallow. After the meat has cooled down, it is ready to be eaten either cut in thin layers as a delicate appetizer or together with lingon berry and preserved chantarelles. 

Suovas always has its place in the sámi rucksacks whilst they are at work with their reindeers and is either roasted over a bonfire or fried in a frying pan, often accompanied by homemade bread as a carbohydrates support. Goike Suovas is air dried and has an even more concentrated taste. The meat dries out for a couple of weeks after being smoked so as to obtain a more compact consistence. In Sámi language it is called goike biergu (dried meat).