Hurran Farm
Hurran farm has been around for 4 generations and is now run by Aina Taraldsen Sandvik and Eskil Sandvik. The Taraldsen family’ve held herds of wild sheep since 2000, and build the slaughtery and started with processing in 2007. Our vision is to operate 100% ecologically with the resources the nature of Frøya provides us.
Hurran Wildsheep
The wild sheep provide lovely meat characterized by the sheep’s coastal menu of heather, herbaceous coastal meadows, seaweed and kelp. With its herbal-spiced game flavor, tenderness and very special fatty acid composition, wild sheep represent the ultimate and finest in lamb and sheep meat.
With us you get 100% organic meat of the highest quality. Here we practice good old-fashioned craftsmanship, doing every process by hand. As a real family business, all family members gather for work in the season in addition to two hired butchers.
Not only do they sell the meat of their sheep, They also want to spread knowledge about the wild sheep. Every autumn they get visits from different schools and kindergartens that get to experience how the slaughter takes place and learn a little about how the wild sheep live and what the meat will be used for. They get insight into the life of a natural animal that gives us clean and natural food.
Hurran spiseri
Hurran spiseri is a gem of an eatery on Frøya. The eatery’s venue invites you to lower your shoulders, and the outdoor sitting area facing the farm yard is a green, lush oasis in the summer. The eatery focuses on seasonal and local ingredients, and they juice, pickle and process a number of the ingredients we use in their menu. Of course, products from Hurran wild sheep can be found on the menu, as well as ingredients from other local food and drink producers in the archipelago.
The dining room is open for lunch/brunch on weekends. In addition, pub and restaurant evenings, concept evenings and concerts are held. The eatery can also be rented for closed layers.
Hurran spiseri wants to help promote cultural experiences. They want to be a cultural bearer for food traditions while at the same time showing innovation in the use of the resources we surround ourselves with. They want to be an ambassador for Frøya and the surrounding archipelago, a place where both visitors and locals gather.
Hurran Spiseri is run by sisters Aina and Sara Taraldsen.