Storgata 37, Oslo.
Timon Botez and Magnus Thorvik run a small, artisanal sausage-producing project in the center of Oslo's drug district. They started out independently, one fiddling with fresh sausages, pushing them on his friends and a growing number of groupies, exploring recipes of flamboyance and artistry. The other fermented sausages in a cabinet in his daughter’s bedroom, and sold to friends who had a restaurant. He also had a visit from his well-known brother Magnus Nilsson, and his home salumeria was featured in Nilsson's The Nordic Cook Book.
At indre oslo matforedling, the meat is the heart of the work. They add spices as well, but to be able to make a good salami you need the best pork meat. Their supplier of pork, Heinrich Jung, works organically and has all his pigs running outside year-round. They don’t use any additives, like starter cultures or stabilizers. They only use salt, the old traditional way.
The smørflesk is a Norwegian modern take on the Italian lardo. You can taste that and some of their newly made ham together with wine at Timon’s Bar Lardo, in Møllergata 38b. It says “Be kind to the Neighbours” at the entrance - in Norwegian, that is. You can also buy the best of fresh sausages and salamis at Fettgreven in Storgata 38 or you can check them out at www.iomat.no