Crafted with quiet sophistication and timeless tradition.
TIND Cured Meats – A Premium Slice of Norway
“Tind” means mountain peak — a name rooted in the dramatic landscapes of Western Norway. Our story begins in Stranda, where curing meat has been a respected tradition since 1884.
In 2005, local artisans transformed this heritage into TIND, bringing Norwegian excellence to a modern audience.
Today, we create premium, award-winning cured meats inspired by the forests, herbs and pure flavours of our Nordic surroundings.
Crafted with care. Made to impress
Our ambition is to elevate Norwegian cured meat. Built on genuine craftsmanship, our production focuses on creating a clean, rounded and refined flavour. We use only Norwegian meat — selecting the finest cuts and allowing them to mature slowly.
Long maturation and reduced salt are at the core of our philosophy: more flavour, more tenderness, and a naturally lower fat content.
We draw inspiration from the ingredients of our Nordic landscape — blueberries, juniper, mushrooms, and the rich meat of deer and elk from our forests.
Knowledge, patience and an unwavering commitment to quality are the principles that guide everything we create.
TIND 12-month well-aged cured ham
Salt levels in cured ham are always up for discussion — but TIND sets a new standard. With only 4.5 g of salt per 100 g, our cured ham is noticeably milder than most others in Norway, offering a beautifully balanced, delicate flavour.
This product comes as a whole piece, giving you full control of the experience. For the best result, we recommend slicing it thinly so the texture and taste truly shine.
After opening, store it cool and wrapped in a clean kitchen towel to maintain its natural quality and aroma.
And of course — TIND Cured Ham contains no nitrites.
TIND 12-month well-aged cured ham - sliced
This is the same premium cured ham as our whole-piece version — simply pre-sliced for convenience. With only 4.5 g of salt per 100 g, it offers the same mild, balanced flavour.
Keep refrigerated after opening and ensure the slices are well covered to preserve aroma and texture.
TIND Cured Sausage with Forest Mushrooms
A signature TIND creation. This variety features dried chanterelles and mushrooms, bringing a natural depth and aroma. Like all TIND products, it contains low salt (4.7 g) and reduced fat (29 g) for a cleaner, more refined taste. Expect a delightful aftertaste of chanterelles — perfect on any cured-meat platter.
TIND Cured Sausage with Elk & Juniper
The rich flavour of elk is elevated with juniper and a carefully balanced blend of spices, evoking the wild landscapes of Norwegian forests and mountains. Made with 40% elk, complemented by juniper and a touch of garlic, this sausage delivers a bold, full-bodied experience with a deep red colour.
Certified with the “Specialty” quality mark, guaranteeing Norwegian fresh raw materials and premium craftsmanship.
TIND Cured Sausage with Deer & Blueberry
Made with 40% deer from the pristine landscapes of Western Norway, this sausage combines pure Nordic flavour with a refined, well-balanced character. Blueberry extract and a touch of pepper enhance the natural richness of the meat, creating a bold yet smooth taste experience.
A standout favourite — offering an authentic slice of Norwegian nature.
Shelf Life & Storage
TIND cured meats are crafted through slow, traditional methods that deliver natural preservation, long stability and exceptional flavour. With a shelf life lasting several months, our products are perfectly suited for travel — safe to purchase in-store and bring with you on longer journeys, even at room temperature.
Before opening:
Store in a cool, dry place. Thanks to the natural curing process, all TIND varieties — whole cuts, sliced products and cured sausages — handle normal travel temperatures with ease.
After opening:
For the best experience, keep the product refrigerated.
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Whole cuts: Wrap in a clean kitchen towel or parchment paper to let the meat breathe and maintain texture.
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Sliced products & sausages: Keep them well covered and refrigerated to preserve aroma and freshness.
Serving tip:
For the finest flavour, allow the product to rest at room temperature for 15–20 minutes before serving. TIND cured meats are at their most aromatic and tender when enjoyed this way, sliced thinly, and shared.