A LONG WAY AFTER YOU THINK "NOW I'VE TRAVELLED WRONG", YOU FIND HALLEGAARD ON BORNHOLM. FARM SHOP, CAFÉ, SAUSAGE FACTORY, FREE-RANGE ANIMALS AND CHATTY JØRGEN ALL ROLLED INTO ONE. HERE HALLEGAARD MAKES HEAVENLY DELICACIES SEASONED WITH A CLEAR CONSCIENCE. WELCOME!
For many years we have specialized in good meat and a wide selection of charcuterie and homemade sausages from our own charcuterie factory. Without color or additives of course.
The secret of a good spicy sausage, spicy ham, or smoked bacon is simple: heavenly ingredients, no additives and time to mature. The same principle applies in our village shop and café. All goodness comes to the one who waits. Don't get annoyed at the people queuing in front of you who want to taste the whole arsenal of spicy sausages. This is most likely Jørgen's fault. He likes to talk. Also with you when it's your turn.
Many people associate Hallegard with Jørgen. Many also believe that Jørgen calls Hallegard by his first name. But he is not. His name is Christensen. There are many people who work at Hallegaard all year round, and with a clear conscience, they help to spice up the heavenly delicacies. It started with spicy sausages and hams. It continued with mobile meat sales, bread baking and a café. The latest shot is Hallegard Slagthus. Jørgen's goal is that all meat used should come from and be reared on Bornholm and slaughtered and processed in Halllegaard.
Jørgen collects old Bornholm recipes, and among the seasoned sausages, you will find sausages called Fru Larsen and Ritapølsen - named after those from whom he got the recipes. But there are also exciting new recipes inspired by-products from around the world. Everything is made without the use of nitrites, dyes or preservatives. In addition to all the sausages and smoked products, you will find a large selection of fresh meat.
When we founded the Hallegaard sausage factory in the early 1990s, the first spicy sausage we produced was the Hallegaard spiced sausage. This is a German method of sausage production where the meat is sorted very carefully and cut meat is used for sausages - unlike in Denmark, where machine-boned meat is often used.
Hallegaardsspegepølsen has both sliced pork and beef, as well as garlic, oregano and whole mustard seeds.
Both our customers and we at Hallegaard think it might be interesting to use old recipes of spiced sausages in an authentic way in natural guts (the lower ends of the veal).
The meat and lard are coarsely chopped and the spices are turned into minced meat. This is done by turning the power in the motor so that the chopper moves slowly backward and the meat is not further chopped. The minced meat is then poured into a sausage plug in the lower ends of the calves (natural intestine). Finally, the sausage is hand-tied and then hung to dry and smoked for approximately 1 hour 8 weeks.
For several years we have had a very interested customer, Hans Henrik Dyhr from Vejle. He has worked with natural spices and flavor combinations all his life. In collaboration with Hans Henrik, we have developed several spicy sausages: licorice sausage, thyme sausage, dill sausage and tomato-basil sausage.
On a study visit to Piedmont in northern Italy, we visited a small sausage factory in Alba, which produces all the classic air-dried Italian products. Our mortadella with chorizo and chicken is inspired by a visit to Italy. All our products are made without colourings or additives.
HALLEGÅRD V. JØRGEN TOFT CHRISTENSEN Aspevej 3 3751 Østermarie
Farm shop open daily from cl. 11 am to cl. 4 pm Cafe open Wednesday to Saturday from cl. 12-15
