This post is an informative journalistic coverage of a PR event with editorial & reportage elements that do not aim to promote any business, organisation, product or service.
Today - on the day of publication- I'm a member of Ruokatoimittajat ry (Finnish Food Writers' Association) and attended this PR event as a food writer (not as an influencer).
12 June 2024 - helsinki, finland
The morning after getting back home to Finland from our first summer holiday, I jumped on the bus and headed to Helsinki Central Library Oodi. Thanks to Yrityssalo, as part of the SaloFood Showroom event, I was able to meet a group of talented entrepreneurs, and taste local food products from the Salo region.
My favourite kind of food experience is simple: nothing is better than getting familiar with new products and traditional flavours while I can talk with the producers directly - so I cannot wait to share my experience with you while introducing the brands!
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
Meritalo is spreading the joy of jams, juices and jellies made out of Finnish ingredients they manufacture in Ylönkylä, since the mid-90s. I had the chance to taste their brand new Villitahruri products that are combining foraged goods with fresh produce their garden has to offer. Both the fireweed-rhubarb and cloudberry-white currant flavoured sparkling drinks are perfectly suitable for the upcoming Midsummer celebrations and other festive occasions. In 2018 a new product line came to life via Lepola's handcrafted, premium ciders, meads and lemonades, that are also made in Ylönkylä.
Photo by © Reka Csulak - Three Pod Studio
Specialising in organic spelt products for over 20 years, Birkkalan Tila developed a versatile portfolio using this ancient cereal. I had the opportunity to taste the Birkkala Fussili that has a firm texture and is rich in flavour, along with the wonderfully toasted Birkkala Berry Muesli with lingonberries and blueberries - but there are more products Simo Larmo's family farm has to offer, from different kinds of flours, through whole spelt grains to spelt bread.
Photo by © Reka Csulak - Three Pod Studio
Ecological farming has started in 1996 at Kulmala Puutharta. Their Lassen Luomu product range includes organic cucumbers, tomatoes, salads and herbs. The foundations of their production are based on strict environmental + certification standards and sustainable farming solutions -such as: bio-heat, organic growing medium, natural fertilisers, green electricity and biodiesel-based transport- in order to reduce their carbon footprint. It is enough to look at their vibrant produce to see the rest of the day more colourful!
Photo by © Reka Csulak - Three Pod Studio
Sienipaikka was born after three generations of appreciation for high-quality Finnish forest mushrooms. Extending the usability of their foraged goods throughout the year, they are selling dried mushrooms such as various kinds of porcini, trumpets, hedgehog mushrooms and chanterelles. I love all kinds of mushrooms, and the tasting bite offered at the event was truly a memorable symphony of flavours!
Photo by © Reka Csulak - Three Pod Studio
The original recipe of Antsun Sinappi was born in 1963, and the old familiar recipe is still followed these days during the production in Perniö. In addition to the original, garlic, hot chili and cognac flavoured mustards, Antsun Sinappi's novelty product is a so called "mustard caviar" that is a super exciting add-on not only to our traditional recipes or street food, but it can bring a new depth of flavours to Asian dishes -like sushi- as well.
Photo by © Reka Csulak - Three Pod Studio
I'd never imagine how awesome carrot-based jams could be until tasting the various products of Orastava Aurinko. They grow a variety of carrots (orange, purple, red, yellow and white) at their farm and using them for producing jams, preserves while also selling carrots fresh along with other root veggies across Finland. I can imagine carrot jams as delicious cake fillings, cheese-board dips and even ice-cream toppings while they are also perfect to combine with savoury dishes too.
Photo by © Reka Csulak - Three Pod Studio
The farm is cultivated by the Raininko family since the late 40's. They switched to organic farming in 1995 and started growing quinoa from 2009. Rainingon Luomutila is serving shops, restaurants and consumers with organic, gluten-free quinoa products ever since. I was quite familiar with quinoa as a garnish already, but it was a great experience to discover the brand's other product called 'Raksui' which is a unique form of quinoa that makes a great breakfast or snack.
Photo by © Reka Csulak - Three Pod Studio
HamppuFarmi is a family business from Marttila, a village located in Southwest Finland. They offer a wide-range of products made of organic-certified Finnish hemp seeds - such as whole/shelled hemp seeds, hemp protein, cold-pressed hemp oil and hemp snack. After tasting their vegan hemp cheese, co-owner, Ville Virtanen kindly explained how this delicacy is made, and allowed me to share the recipe with you too: mix 200ml shelled hemp seeds + 400 ml water, add your favourite spices and herbs, microwave the mixture for 8-10 minutes, press your vegan cheese into a preferred shape, and finally: enjoy!
Photo by © Reka Csulak - Three Pod Studio
Pure Nordic Distillery of Salo has a unique mission to produce spirits with premium quality & purity - and their multi-award-winning product portfolio stands for these values. They are combining the purest ingredients and the latest technology during production. My tasting experience started with their internationally recognised Extra Pure Vodka has neutral scent and a flavour without any impurities. The Gin is a result of a long product-development process and offers a consistent flavour experience. Dark Vodka - which by the way a new kind of spirit - and Dark Gin are crafted along with a unique concept and interesting add-ons to the base vodka and gin categories.
Photo by © Reka Csulak - Three Pod Studio
The charming village of Mathildedal is located right next to the Teijo National Park, and is home to Mathildedalin Kyläpanimo. The brewery has a wide range of products that -based on their alcohol content- can be found either in the supermarkets or at Alko (which is a monopoly for distribution of alcoholic beverages over 5.5% ABV, owned and controlled by the state of Finland). Their TEIJO India Pale Ale is currently a finalist at an on-going competition, and waiting for the final judgement of the jury this year's August. I also tested their new, AIKA, which is a rhubarb sour ale - it might be a new favourite this summer for its tanginess.
Thank you so much to Yrityssalo Oy and Henna Kyyrä for inviting me to this event. I also appreciate the opportunity to meet and learn directly from all SaloFood producers who presented their products at the heart of the Finnish capital today. You can see more insights and photos on my Instagram and read more about Yrityssalo's related projects via these links:
DISCLOSURE
The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.
