Over 200 years ago, the story of our farm began when "little Joen" purchased the land that we still care for today. For generations, our family has tended to this land, which now serves as home and pasture for approximately 136 sheep. Through the years, our farm has been a cornerstone in the struggle for survival on these windswept islands.

In bygone eras, sheep farming held a vastly different significance than it does today. Every part of the sheep was utilized to its fullest extent: wool for clothing, meat, blood and guts for sustenance, and even the skeleton was repurposed into everyday items. Survival was paramount on these harsh islands, and every resource was maximized to meet the challenge.

Though the need for survival may not be as pressing in contemporary times, the cultural heritage of sheep farming remains deeply ingrained in our family and community. We hold a profound respect for this heritage and strive to preserve it for future generations.

Despite the changes over the years, sheep farming continues to shape our daily lives - even though it is not our main job. Our existence is intertwined with the rhythm of the sheep calendar, dictating our activities and routines. Being a sheep-farming family isn't merely a side job or hobby; it's a lifestyle we cherish and uphold with pride.

As stewards of this tradition, we embrace our responsibility to make the most of the opportunities afforded by sheep farming. We prioritize the sustainable utilization of sheep as a vital food resource. Our family has a rich tradition of preparing traditional Faroese dishes using the produce of our farm.

Each October, we participate in the sheep slaughter, preserving the meat and other byproducts through freezing or fermentation. These provisions sustain us throughout the year, contributing to our household menu and providing sustenance for our family. Additionally, we share a portion of our bounty with private buyers and restaurants, further extending the reach of our farm's harvest.