25 August 2012
Last updated at 01:50
Roros is one of Europe’s oldest preserved wooden towns and many of its buildings and food traditions date back to the 17th Century. When mining took over from farming as the main industry, most people continued to keep animals in their backyards and some families still do.
Tourists on food safari in Roros will often meet Magne Haugom, a former folk musician who married a South Sami woman and now braves temperatures of -20C to watch his herd in the winter. "I get to be with animals and to hike and to fish. Some parts of my job are things that people do in their leisure time,” he says.
Low in fat, South Sami families say reindeer tastes so good because the animals eat up to 70 different mountain plants and herbs. The meat can be dried, smoked and cured as a way of preserving. “The dried stuff is my favourite,” says Eva.
Swedish chef Mikel Forselius (r) moved to Roros to run a hotel and restaurant group. He also trains staff in traditional cooking techniques and organises food safaris around the town. “We want our food to be eaten as close as possible to where it comes from," he says. "This means that tourists can feel the atmosphere and get told the right stories about it."
Trout cooked in local butter is one of the most popular dishes on the menu at Kaffestuggu, the most traditional restaurant in Roros, which is inside a building that dates back to 1678. “This is my recipe,” says chef Mr Forselius, “but this is the kind of lunch people have eaten here for years. It is very simple, good family food."
Traditional Roros cows are small and do not produce as much milk as other breeds. "They are very friendly and nice animals though," says farmer Ingulf Galaen. "We like to keep the history here and I think they make very special meat."
Mr Galaen’s eggs have won numerous regional awards: "There have been fights at Easter time when people have come here and there haven’t been enough to go round. Some people get really angry." He says it is not just the taste that makes them popular: "The farm is becoming a tourist attraction because people like to see where their food comes from. They enjoy coming to meet my hens."