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.
Rekedal Pølsefabrikk
2022–
Becco Winebar
Natural wine, music, and culture in a backyard in Tullinløkka (Oslo)
2022-
Stereoscope Coffee Roaster
Restoring appreciation of coffee as a living plant
2022
Himkok RTD
Made with Himkok´s legendary unaged Aquavit
2022
Chelan Beauty
An organic farm in Washington articulating a new idea of deliciousness
2022
The Cocktail Factory
A new range of RTD's, following the success of Shake-it Cordials
2021–
Pursue Hard Seltzer
A range of sparkling sodas for grown-ups. Made in India
2021–
Château Picoron
Making wines by honouring natural and self imposed constraints
2021