Læsø has excellent, delicate and super fresh ingredients
These are ingredients such as chanterelles, Norwegian lobsters, plaice, turbot, monkfish, crabs, lamb, galloway meat, homemade sausages and pork from local free-range pigs, potatoes, beets, heather or Limonium honey, strawberries, raspberries, herbs, vegetables and eggs.
Imagine eating your own weight in lobsters. An experience not everyone can claim, but on Læsø it is your chance to join the club. The delicacy is caught right at the front door every day and is of the highest quality.
Læsøs heather Lamb (Lynglam) is an exclusive delicacy which you can enjoy in some of the restaurants on the island. The special thing about the lamb is its proximity to the heather when it is gracing, and the heather and bog-myrtle it ingests.
The island of Læsø's plants have a naturally high level of salt, which makes the lamb even more delicate, just like the French 'pré salé-lam' which are fed with high salt foods. As they are working for their food by walking around, their meat has a different structure than the one you know from normal lambs.
Læsø is the only place in Denmark where you will find the original brown bee. These bees are well-suited for the heather areas of the islands, as they can work later on the season. And as the nectar of the heather arrives later than from other flowers, only cold weather bees can extract it.
Since Læsø is made up of 75% unused nature areas, the brown bees have perfect conditions for their work. The vegetation on the island is very natural and you will find almost no pollution from cars etc. The clean nature gives especially clean honey. The honey is produced in small batches and can only be bought on Læsø.
No trees in Denmark can grow in saltwater, but saltwort is found all over the area. Saltwort collects salt in special cells in the stems and when the salt concentration gets higher in the plant than in the ground water, the water is rising up by itself.
It can be used in many types of dishes, for instance in a combination of cucumber and salt on your bread or cut into small pieces in a tasty salad.
Butcher Juul has pigs gracing in muddy fields until they are twice the size of average pigs. The meat is then hung to dry for 7-10 days which makes it extra delicious. They produce tasty ham from the meat, a special one is årgangsskinke which has won many gastronomic prices. Furthermore, they have a variety of sausages made from beef, lamb and pig. You can also taste a lot of the products from Juul before buying.
Læsø salt melts on the tongue faster then most salts and does not have a bitter aftertaste like normal table salt. Do not cheat yourself from the taste of this gourmet salt. Læsø has a naturally high level of salt in the groundwater, making it perfect for salt works.
Læsø Saltworks uses the groundwater to create beautiful crystal salt. The salt seethers heat the water to 80 degrees in huge pans so the salt crystalizes in the top. The salt is then taken to dry and then is put into the characteristic Læsø salt bags.
They have been producing salt since the 12th century, though with a break of 400 years. In the 17th century they ran out of wood for the fire and Læsø salt was forgotten until 15 years ago archaeologists got to know that this has been Denmarks first real industry production and they turned the salt production on again.