Early spring weather does not ruin traditional Lapland dried meat production

Despite an unusually early and damp spring in Finnish Lapland, producers say traditional dried meat—known locally as kuivaliha—can still be successfully made, according to a report by Finnish broadcaster Yle.

Jukka Mehtälä, an experienced dried meat maker from Rovaniemi, said the best conditions for production are yet to come. “The ideal drying season is still ahead, with nighttime frosts expected to continue until mid-April,” he explained. Mehtälä, who has prepared dried meat for decades, noted that while wet weather may extend drying times, it does not affect the final taste.

Dried meat is typically made by hanging small pieces of reindeer or game meat outdoors, where cold winds gradually dehydrate them. To protect the meat from birds, producers often use mesh coverings, though Mehtälä joked that his local birds “have an agreement” to leave his supplies alone.

Meanwhile, the annual Kuivalihamarkkinat (Dried Meat Market) in Savukoski, now in its 39th year, has drawn a record number of vendors despite the challenging weather. “We’ve had to turn people away—space is running out,” said Niko Lakela, chair of the local development association. Last year’s event attracted over 3,000 visitors, and organizers expect at least 2,500 this year.

Dried meat is traditionally eaten as thin slices or used in soups, with reindeer and moose heart considered among the finest cuts.

Tags: food, Lapland, traditions