Feri’s Sausages makes hand-made sausages in Helsinki, using fresh Finnish meat and no additives.
Every now and then, we get questions regarding our production – why do we use mostly (not only, but mostly) mass produced Finnish meat?
In 2014, when the idea of Feri's Sausages was born, I was a member of Slow Food Helsinki, a non profit group that works to promote locally grown, clean and fair food. Later I became chairman of SFH, keeping the position for 3 years. Yes, it is important to promote the products of small farmers. When we started, first we wanted to do things differently, we wanted to create value and - if possible - make some money.
To answer to the question about mass produced meat, we must go back to the beginnings. Feri’s Sausages has a long history with local producers! Our very first products included pheasant, wild duck and partridge hunted in Uusimaa and lamb from Herrakunnan Lammas (Pertteli). Later we used the ethically grown pork of Ollikalan “olkipossu” and Vallan Maukas. We tried organic kyyttö beef from Huljalan Tupala and highland beef from Jusala Ra…
In 2014, when the idea of Feri's Sausages was born, I was a member of Slow Food Helsinki, a non profit group that works to promote locally grown, clean and fair food. Later I became chairman of SFH, keeping the position for 3 years. Yes, it is important to promote the products of small farmers. When we started, first we wanted to do things differently, we wanted to create value and - if possible - make some money.
To answer to the question about mass produced meat, we must go back to the beginnings. Feri’s Sausages has a long history with local producers! Our very first products included pheasant, wild duck and partridge hunted in Uusimaa and lamb from Herrakunnan Lammas (Pertteli). Later we used the ethically grown pork of Ollikalan “olkipossu” and Vallan Maukas. We tried organic kyyttö beef from Huljalan Tupala and highland beef from Jusala Ra…
