The sucuk in the shop has travelled far. You can tell from the ingredient list and the price.
Almost all sucuk in Norway is imported. And import shapes the product:
A long journey demands shelf life
That is why you get preservatives, colourings and rushed production instead of real fermentation. Not because it tastes better, but because the sausage has to survive weeks in storage and on the road.
A long journey costs money
Customs, transport and two or three middlemen who all take their cut. The bill lands on you: up to 400 kr/kg for a sausage made the fast way.
So you pay more for less.
The Ata way
We make our sucuk here in Agder. That removes the whole problem at the root:
- No long journey → no reason for unnecessary additives. A short ingredient list, real fermentation and the time the craft requires.
- No customs, no or few middlemen → you pay for ingredients and craftsmanship, not for extra links in the chain.
Cleaner and cheaper is not a marketing trick. It is what happens when the sausage is made where it is eaten.
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.
⏱ 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 →Our entire ingredient list fits in one sentence.
Beef. Garlic. Spices. Salt. Starter culture.
That is all. No unnecessary additives, no colourings, no shortcuts. Feel free to compare with the pack in your fridge.
Launching autumn 2026
We plan to start in Agder. There, we will deliver to your door ourselves. For the rest of Norway, we plan to ship by post or through our partner points. The waitlist gets the first taste.
The founders
Hi! We are David and Ashley, a small family in Kristiansand. Our kids love sucuk, but sucuk in Norway was expensive, and the ingredients did not feel quite right to us. As parents, we did not want to choose between price and peace of mind. So we started making it at home, in our own kitchen: testing, tasting and trying again until the kids wanted more. Now we will work with experienced Norwegian producers to make it at a larger scale, without changing the ingredients.
Questions? Send us an email or give us a call. The answer will come directly from us, not from a call centre.
David and Ashley, the family behind Ata Sucuk, Kristiansand
The sucuk is not finished yet. You help decide.
How spicy? What pack size? What is a fair price? Four questions, two minutes. Your answers shape the recipe and the product we launch.
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