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Traditionally the main season for hunting and preserving meats.

All kinds of meats and fowl are prepared and turned into sausages, cured hams and terrines.

On the Christmas table meat dishes are present in abundance together with cabbage dishes, but also cured and pickled fish.

The freezers are filled to the brim with berries, mushrooms that were foraged during the summer and autumn, together with meat from lamb, reindeer and wild fowl and elk.

Photo: Gunnar Magnusson