Why is sucuk so expensive in Norway?
The sucuk you buy today has travelled far and changed hands many times. Customs duties, transport and two or three middlemen are added to the price — long before it reaches you. We think you deserve better.
How it is today
- Imported, with high customs duty on top
- Two or three middlemen, each taking their cut
- Weeks in storage before it reaches the shop
- Rushed production at the expense of flavour
The Ata way
- Made in Norway — no customs, no middlemen
- Fresh — straight from us to you
- You pay for ingredients and craft, not extra links in the chain
- Time and tradition — never shortcuts
What is sucuk?
Sucuk is a spiced, fermented dry sausage made from beef — a classic of Turkish cuisine. Fried until the edges turn crispy, it is eaten for breakfast: with eggs, in bread, or straight from the pan. Think chorizo, but with its own language of spices — garlic, cumin and paprika.
How to enjoy it
Three easy ways to enjoy sucuk. Click for the full recipe.
⏱ 10 min Sucuk and eggs
The simplest classic — crispy fried sucuk with eggs, ready in five minutes.
Read the recipe →
⏱ 15 min Sucuk pizza
Two quick ways: top a ready-made Grandiosa with sucuk, or build your own on a pizza base with sauce, cheese and vegetables.
Read the recipe →
⏱ 10 min Sucuk in a hot dog bun
Perfect for a hike: slice the sucuk lengthwise, grill it on a camping stove or over a fire, and serve in a hot dog bun with ketchup and crispy onions.
Read the recipe →Do you trust what you eat?
Much of the sucuk sold in Norway is full of additives and colourings — and made in a hurry. We give real fermentation the time it needs, and keep the ingredient list as short as possible.
Launching autumn 2026
We start in Agder — there we deliver to your door ourselves. Live somewhere else in Norway? We ship by post. The waitlist gets to taste first.
Why we do this
We are not a big food company — we are a small family. Our kids love sucuk, but what we could find was expensive, and we could never be quite sure what they were actually eating. As parents, we did not want to choose between price and peace of mind. So we started making sucuk ourselves, at home in our kitchen — testing, adjusting, testing again, until it was the way it should be. Now we want to share it with you, as a real product made in Norway. And we are building it together with everyone who signs up.
— The couple behind Ata Sucuk
We are just getting started — and we mean it
Already — on the waitlist — and it grows every week.
- We ask before we make. Four questions shape the recipe, the price and the product.
- Full transparency. You see the ingredients and the process — nothing hidden.
- We are conducting deep research, consulting with experienced producers, and aiming to produce Europe’s best sucuk right here in Norway.
Answer 4 questions — win one of four 500 kr gift cards
We draw four winners on 20 August. And your answers help us make sucuk exactly the way you want it.
Draw on 20 August 2026 · Four 500 kr gift cards · Winners are contacted by email. Terms & privacy
Help us bring real sucuk to Norway
The recipe and the plan are ready. Register your interest today — no strings attached — and be the first to know when we launch.