Book launch for Polarterroir highlighted Norrbotten ingredients and flavours

Last week, Polarterroir – a book about flavours from Norrbotten was launched at an event at Kattilakoski restaurant. The day centred on conversations about local ingredients, food memories and the future of food culture.

The book was produced as part of the Polarterroir I project, a collaboration between Hushållningssällskapet Norrbotten-Västerbotten, the County Administrative Board of Norrbotten via the regional food strategy Nära Mat, Arctic Sweden Visitors Board, and Piteå Municipality.

The name Polarterroir comes from the concept of terroir, used in the wine world to describe how place, climate and culture influence the flavour and identity of ingredients and food. The project aims to strengthen Norrbotten’s meal tourism and create a shared knowledge base about the region’s ingredients, food culture and traditions.

Food close to home

“What I hope is that more food people will be inspired to use what grows, lives and swims in this part of the country. In the long run, it’s about more people understanding what a goldmine we actually have,” says Pelle Johansson.

He believes that Norrbotten’s food culture has long been marked by a certain caution about highlighting what’s local.

“Up here we walk with our heads down a bit. If we’re going to grow, we also need to start liking what we do. Food is our foundation,” he says.

For Arctic Sweden Visitors Board, the project is also about creating a deeper understanding of the place through the food and the stories around it.

“Many visitors today want to understand more of everyday life, the culture and the people behind a destination. Food can be a way to get closer to the place and the stories that exist here. Polarterroir can inspire how businesses develop their offerings and experiences,” says Linda Norén, Project Manager, Arctic Sweden Visitors Board.

Flavours and knowledge passed on

One of the people interviewed in the book is Per Huuva, whose stories revolve around the forest, everyday food and the relationship to ingredients close to home. During the book launch, he spoke about how, in the past, people largely ate what was available nearby.

“People in rural areas didn’t go to the mountains to fish. You learned to love the fish that was where you lived,” says Per Huuva.

He also spoke about how food traditions and knowledge have changed between generations.

“I took part in a chef training programme where I taught young people to make blood sausage using reindeer blood. I thought they’d be used to it from home, but they said it was only their grandmother who still made it. Mum and dad didn’t have time,” says Per Huuva.

At the same time, Per Huuva sees an interest in traditional flavours among the younger generation as well.

“My grandson Eskil came over and said he was tired of tacos and wondered if I could treat him to meat soup with dumplings,” he says.

Local ingredients attract visitors

The book launch event was held at Kattilakoski restaurant in Övertorneå Municipality. The restaurant has been run since 2023 by Taz Huggins and works with local and seasonal ingredients. Through, among other things, fermentation, pickling, drying and smoking, the restaurant aims to use ingredients year-round and make use of as much as possible.

During the event, canapés were served with, among other things, pork rind, reindeer meat, vendace roe, lingonberries, pickled mushrooms and gáhkku.

“We noticed already the first summer that people appreciated being able to eat food where almost everything comes from the local area. Every year we see the interest growing, and more people travel far for that kind of experience,” says Taz Huggins.

He also believes that Polarterroir could matter for more businesses going forward.

“This book is coming at the right time. I think it can help more restaurants discover lesser-known local ingredients and the stories behind them,” says Taz Huggins.

Facts Polar terroir I

The project is funded by the European Agricultural Fund for Rural Development with SEK 1,155,819. The project ended on March 30, 2026. Polarterroir I was carried out in collaboration between the following partners:

• Piteå municipality
• Hushållningssällskapet Norrbotten-Västerbotten
• County Administrative Board of Norrbotten via the regional food strategy Nära Mat
• Swedish Lapland Visitors Board

Read more about the project here.

For more information, contact:

Pelle Johansson
Food consultant, Hushållningssällskapet
070-244 51 98
pelle.johansson@hushallningssallskapet.se

Jessica Lindberg
Business developer, Piteå municipality
073-840 47 52
jessica.lindberg@pitea.se