Inderøy Slaughterhouse AS

The best of Trønder's food culture When Jonas Pedersen started Inderøy Slakteri AS in 1938, it was with two empty hands and a knife. The aim was to refine the recipes and knowledge of the local village chefs into the best possible taste experience. Sodd cooking was therefore put into a system, and the collaboration between Jonas and the local chefs (especially Signe Gullberg and Augusta Vist), laid the foundation for the production of Inderøysodd at Inderøy Slakteri AS. In order to safeguard and further develop the local food traditions, Jonas Pedersen realized early on that two factors must always be in place: Raw materials of the best quality and well-qualified workers who know how to process the raw materials. Even the best professional cannot turn a masterpiece out of poor quality raw materials, and good raw materials can be transformed into a poor end product by untrained personnel. Therefore, we only use Norwegian raw materials of the highest quality in our production. Everyone who works with us to refine the raw materials is well trained in Trønder's food traditions and ensures that our brand is protected in the best possible way. Continuation of traditions At Inderøy Slakteri AS, we are busy carrying on traditions. That is why we have chosen to continue the original company name, even though we are no longer a slaughterhouse. Our main product has always been, and will probably always be, Inderøysodd. In addition, we produce, among other things, cured meats, stuffing products, meat pies, patties and sausages. Everything is of course based on local food traditions! In today's production, we combine old recipes and craft traditions with modern production equipment. While this means that our proud food traditions are continued, we make the working day easier for the employees by automating the heaviest and most monotonous work tasks. The employees are our most important resource and we create the right conditions for them to have as good working days as possible. It increases both well-being and quality of work. Inderøysodd is Trønder's food culture at its best! Inderøysodd is festive food consisting of beef and mutton, which has been boiled, cleaned and diced. The fine broth we get from cooking is salted and seasoned with our "secret" spice mixture. In addition, there are our distinctive meatballs, which are made from prime beef and mutton. The buns are sprinkled with milk and cream to emphasize the good and round taste. The soot recipe is the same today as it was generations ago - and it is unchanging. As with all other cultural issues, a lively cultural debate unfolds around the serving of Inderøysodd. "Should the potatoes be on the plate before the sod is poured over, or should the potatoes be carefully added afterwards? What shape should the carrots have? And should the scolding – this special, thin party flatbread be eaten with the sweet side down towards the tongue or up towards the palate?” This is almost a question of outlook on life - the debate will probably never be settled... However, on some points we are uncompromising! The carrots should be boiled in a separate pot and "dandered" on each plate or in the sod terrine, just before dinner is to be served. This is so as not to impair the special soot taste. In addition, it is important to ensure that the soot is not boiled, but only heated well! The next time you buy Inderøysodd, you're not just buying a dish. You buy a meal rich in village cooking history from Inn-Trøndelag!