Garden Oppheim
Contact:
Sjur Søndrål
Address:
Oppheimsveien 288, 3579 Torpo
Phone:
Website:
E-mail:
Garden Oppheim is a mountain farm in Ål municipality in Hallingdal.
We offer local lamb in our own farm shop, catering for groups in historic surroundings, and we also rent out various stables and cabins.
Our pinnekjøtt has won gold for both our unsmoked and smoked pinnekjøtt in the Norwegian Meat Championships. We are committed to promoting Norwegian agriculture, traditions and local food.
We also have Norway's largest herd of the rare Valais blacknose sheep from Switzerland. They are particularly known for their beautiful and special appearance but also for their fantastic wool and unique meat quality. The blacknose is the sheep's answer to Waguy meat.
We have a dining room "Stugu" - a log house from the 1800th century on the farm ready to welcome groups of up to 22 people. Here the focus will be on local food and good drinking experiences. You can contact us directly to book a party.
We have a small self-service farm shop where you can buy frozen lamb, our award-winning Hallingburger which won silver in the NM in 2024, pork loin, hides, yarn, wild onion products, flatbread and other goodies from local producers.
We want to provide a total experience with good raw materials, and promote Norwegian agriculture. It is especially important to us to value the work our animals do to nurture the cultural landscape in Norway!
Norwegian lamb is world-class, and it is not without reason. Our sheep graze freely at the foot of the majestic Hallingskarvet all summer. Here they eat wild plants and herbs that give the meat an extra good taste. At Garden Oppheim we have about 400 winter sheep. Where 300 of them are Norwegian white sheep, and about 100 of them are Valais blacknose sheep.
When we took over the generation farm in 2011, we never had any doubt that we would start selling meat from our own production, and in 2017, the dream of our own processing facility was finally realized. In the processing facility, we have a maturation room, cutting room, large cooling and freezing room, and 250 square meters of drying attic for curing meat.
All our meat is cured naturally in the fresh mountain air, which means that the curing process takes a little longer than at large industrial companies, but we are convinced that this difference is felt in the taste. Our pork loin is cured for 5-7 weeks, pork loin and pork steak are cured for slightly longer. The entire processing facility and the curing loft are built into a log barn from the early 1800th century.
We welcome guests on request, many families with children want to visit us and the animals. And if we are on the farm you are of course very welcome with your family. We also run a small Inn on the farm business on the farm.
If you want to see more of our everyday life and our farm life, you can find us on Facebook and Instagram under Garden Oppheim!