AUTHENTIC PRODUCTS
A family recipe lies
behind each tasty flavour
behind each tasty flavour
International Taste Institute Award (ITQI) & Greek Taste Beyond Borders (G.T.B.B.)
Horiatiko (country) sausage with leak
A timeless family recipe passing on through generations.
This is a smoked sausage, made with high quality Greek pork meat, leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(450gr).
This is a smoked sausage, made with high quality Greek pork meat, leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(450gr).
Greek Taste Beyond Borders Award (G.T.B.B.)
Horiatiko (country) spicy sausage with leak
A timeless family recipe passing on through generations.
This is a smoked sausage, made with high quality Greek pork meat, leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(450gr).
This is a smoked sausage, made with high quality Greek pork meat, leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(450gr).
Greek Taste Beyond Borders Award (G.T.B.B.)
Horiatiko (country) thin sausage with leak
A timeless family recipe passing on through generations.
This is a smoked sausage, made with high quality Greek pork meat, leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(260gr).
This is a smoked sausage, made with high quality Greek pork meat, leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(260gr).
Greek Taste Beyond Borders Award (G.T.B.B.)
Tzoumagias sausage
This sausage comes for the Asia minor and it has a sweeter aftertaste to it.
This is a smoked sausage, made with high quality Greek pork meat,
leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(350gr).
This is a smoked sausage, made with high quality Greek pork meat,
leaks and onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(350gr).
Greek Taste Beyond Borders Award (G.T.B.B.)
Karamanlidiko sausage
A classic recipe which brings back memories from the Karamanlidika products of the Cappadocian Greeks.
This is a smoked sausage, made with high quality Greek pork meat, leaks,
onions and garlic grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(350 gr).
This is a smoked sausage, made with high quality Greek pork meat, leaks,
onions and garlic grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(350 gr).
Greek Taste Beyond Borders Award (G.T.B.B.)
Oregano sausage
This is a smoked sausage, made with high quality Greek pork meat, onions grown in the area, oregano gathered at the Koziakas mountain and selected spices.
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(370gr).
The meat filling is being put in to the pork intestine, then the drying process follows, so that to reach the intended maturity
(370gr).
Greek Taste Beyond Borders Award (G.T.B.B.)
Chicken sausage
A country-style traditional recipe.
This sausage is made with high quality chicken meat, onions grown in the area, oregano gathered at Koziakas mountain and selected spices
(400gr).
This sausage is made with high quality chicken meat, onions grown in the area, oregano gathered at Koziakas mountain and selected spices
(400gr).