Rekedal has produced smoked sausages since 1949. After having learned the art of curing meat, Karl Rekedal moved to Follebu where he found the right dry mountain air and his passion and dedication soon made him a well-respected addition to the community. Today, the 3rd generation lead by Espen Rekedal has taken charge of the company legacy supported by his sister and mother. This project will be showcased later.