Our products
At Slakteriet Bull we live by a couple of philosophies – the first is that “it should be worth the trip” to visit us.
That means we strive to give our guests the best possible experience, both in terms of service and products. We want people to leave wanting to come back.
Our next philosophy is: “we don’t make food we wouldn’t want to eat ourselves.”
This is something we truly live by, because we are a very food-loving family! One example is that our cured leg of lamb is dried all the way down to 42%. No other producers do this – but that’s the way Grandfather Harald taught us cured meat should be. It costs more, because while others sell less dried meat and make money off selling water, we dry ours to the quality we believe it should have – even if we lose money on it. But we can proudly stand behind the fact that this is real quality.
The same principle runs throughout everything we make: we don’t water things down or stretch them to increase volume. When we use brine, it’s only to enhance taste and eating quality. We never compromise on the dining experience. But you’ll never find so-called “filler products” with us.
We use old recipes, often rooted in our family traditions or from our local area: rolled meat, head cheese, meatballs, liver pâté. Traditional goat’s milk gomme, rhubarb jam, and many other good things.
When it comes to cuts of meat, we try to make as many variations as possible from our Angus. Here you’ll find popular items like skirt steak, Thor’s hammer, tomahawk, culotte, brisket, flank steak, etc. – in addition to the usual roasts, steaks, and fillets. We also make full use of the animal: offal, dried Angus heart, liver, kidneys, beef fat, and more.
If you’d like a complete overview, you’ll simply have to come visit us – as our selection depends on what we have in stock at any given time. Some cuts sell out, and some products are seasonal. Most things can be ordered or reserved. And we’re almost always ready to make sure you get exactly what you want.
Welcome to visit us!
