Anitha's Blog

Meat from Friskatorpet

Today I will blog a bit about our cured meat from Friskatorpet, outside Kristianstad; the finest meat we offer on our menu.

Here in the picture you can see how well the animals are doing at Friskatorpet. They are out all year round and graze the fields with, among other things, wormwood. These are very healthy cows! The entire herd of approx. 300 calving cows only needs as much antibiotics as a single cow normally needs. The lands where they graze are part of Natura 2000, which was created by the EU to preserve endangered plants and animals, which means that the lands must be grazed to promote the plants and herbs found there.

The butcher selects which meat wins from being tenderized and manages that process. It is important that the fat marbling is correct. The log is then hung with us for between 6 and 11 weeks, and you then get a tenderer and more compact meat with significantly more flavor.

Personally, I enjoy a really tender and just right fried or grilled piece of meat and then a rich and good wine to go with it. My personal favorite with the beef is "Carla & Oreste" from Rinaldi in Piedmont. More about wines in a future blog post