A menu that must necessarily include moose calf thighs from Trödje, wild salmon from Norrsundet, Blueberries and apple to be cooked over an open fire, with muurikka or trangia kitchen.
These were the conditions when five teams settled for a place in the big Swedish Championship final in Skövde next year.
In the end, Team Högbo pulled the longest straw with its fired tartar on elk calf thighs and Enris smoked salmon.
Join Färnebofjärden National Park among smoking fires and pots in the clip