Original text at the: UiT Norges arktiske universitet

Dr. Kia Krarup Hansen, researcher at the Arctic University of Norway (UiT) and ICR have studied traditional Sámi methods of smoking reindeer meat inside the lávvu, a practice that has long been used for preservation and flavor. While smoked foods are often associated with potentially carcinogenic substances, new doctoral research shows that most traditionally lávvu-smoked reindeer meat contains levels of harmful compounds within EU safety limits.

The study was conducted as part of Dr. Hansen’s PhD work. Her findings show that health risks can be reduced by choosing certain smoking methods. Smoking reindeer fat and using birch twigs during the process resulted in higher levels of harmful substances, while smoking lean meat and using birch logs or willow wood significantly reduced these levels. Avoiding smoked reindeer fat is therefore recommended.

The research was carried out in close collaboration with Sámi reindeer herders and included the establishment of a lávvu laboratory to document and analyze traditional smoking practices. The study highlights the value of combining traditional Sámi knowledge with scientific research to ensure both food safety and the preservation of cultural food traditions.

About the project
This doctoral project was carried out in collaboration with UiT The Arctic University of Norway and the RIEVDAN project by Sami University College and the International Centre for Reindeer Husbandry (ICR), Kautokeino.

See the full original article here: Denne røykemetoden gir det sunneste reinkjøttet

See the full doctoral thesis here: In the smoke of the lávvu

Photo by Kia Krarup Hansen: Lávvo-laboratory with evening smoking of meat