Opened as a means of reducing waste and supporting local farmers Undersåker Charkuteriefabrik sees Magnus Nilsson of Fäviken bringing his ideas into a more accessible venue, the cuts of Meat not used at his Michelin 2-Star Restaurant here put to good use in any number of Salamis, Sausages and Pates available by weight and sold alongside other local items including Sodas, Pickles and more. read more

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As someone who goes to an old school,German butcher it was cool to see Magnus Nilsson of Fäviken fame create a business to not only support his restaurant and other businesses, it supports his community of purveyors as well. I care where my food comes from and chef Magnus takes it to another level. As the restaurant only uses product from specific cuts, it didnt make sense to only buy out said cuts and not use the whole animal. So a whole traditional Jamtlandian butcher shop and charcuterie was born in efforts to not waste, guarantee purchase of certain amount of livestock from farmers and then also supply other restaurants and markets in the area. It creates an ecosystem of food in the community which is in turn brilliant. But lets not forget the most important thing, it's delicious! During december, many Xmas special traditions are executed in addition to the various Jamtland butchery products. Ham, sausage, pate, dry aged meats, chops, steaks...man it's a wonderland. They also carry products from other vendors in the area and i just wished i had a kitchen to cook all this goodness. But alas i had to settle with the cured and preserved products which just superb all around. read more

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