Gurpi

About the product

Gurpi is a traditional Sami delicacy that consists of minced reindeer meat mixed with reindeer fat, wrapped in netted reindeer fat and finally cold-smoked in a hut.

The process involves first drying the reindeer meat overnight, grinding it and then mixing it with reindeer fat. The meat is wrapped in mesh fat (called leksusbuoidi in Northern Sami), which is the fat that surrounds parts of the reindeer's stomach. Leksusbuoidi is chosen with precision and can only be taken in autumn or winter before the reindeer loses much of its fat during the lean winter. Gurpin is finally cold-smoked in a hut where it acquires its characteristic flavour.

Gurpi is best cooked simply in a pan or on a skewer over a fire. Cut Gurpin into 1 cm thick slices and fry it on each side for about 1 minute in a pan with butter or (preferably) reindeer fat. Serve with potatoes, mushrooms and lingonberries, for example. The book Smak på Sápmi has two good recipes for Gurpi. Also try grilling the slices for a short time on direct heat. This will give you a nice crispy surface along with the delicious smoky flavour. At the same time, it is more low-fat as a lot of the fat drips into the grill.

Ingredients: Lightly smoked minced reindeer meat, reindeer fat, salt

Gurpi is sent vacuum-packed and frozen.