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Syglino – Smoked pork Traditional recipe from Kalamata. Carefully selected pork meat, getting salted, smoked in the traditional way, in beech wood species and flavor with wine, orange and spices. Served in olive oil.
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This is the bottom of the chicken leg. It is a healthy choice, as it is a source of rich proteins.
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The shoulder is on the animal's shoulder. The pork shoulder with bone and skin is a very tasty meat.
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Boiled Pork Shoulder Aristi With special treatment, the pieces of pork shoulder are fermented with various spices and Aristi cold cuts are created.
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Delicious chicken ribs with a delicious marinade of spices and herbs.
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Έκπτωση!Minced pork is preferred because it is cheaper than beef. It has a characteristic smell and a slightly astringent taste. It comes from pig fat 8 -10 months old, mainly leg. It is quite fatty meat and this makes it suitable for cooking. It is ideal for seftalies, meatballs, burgers.
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Yogurt cow strained "The Komis" is made from 100% Greek fresh cow's milk and cream. Without preservatives and additives.
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The shoulder is on the animal's shoulder. The pork shoulder with bone and skin is a very tasty meat.
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The squids are thoroughly cleaned and placed whole in the can from 9 to 15 pieces, depending on their size, while they are preserved in their natural juice with brine, keeping the taste of the fresh squid unchanged. Their natural juice is enriched by the natural squid ink that is released during boiling.
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The shoulder is on the animal's shoulder. The pork shoulder with bone and skin is a very tasty meat.
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The pancetta come from the pig and more specifically from the lower part, the abdominal muscles. It has a high fat content and that is why it is very tasty. The pancetta produces our well-known bacon. Pancettes are an economical choice.
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Oregano Pork Handmade Sausages. A traditional flavor that will change your mind about the classic! We chose exquisite pieces of pork, collected aromas from the Greek mountains and created a rustic and traditional sausage. They are naturally matured for hours and then smoked with beech wood in the old-fashioned way. Aromatic, light, high-quality, hard to resist at all hours of the day.
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Weight with glaze 400g Net weight 340g FAO 51/57 Glazing 15%
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Έκπτωση!The pork neck is the part of the pig after the head and is a pretty tasty choice. It is cut into steaks which, together with the bone, if grilled, become very soft and tender, due to their high fat content.
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Selected pieces of fresh pork are mixed with cumin, thyme and coriander, perfectly balancing the aroma of the natural orange peel. All these ingredients are fermented together with fine red wine and mature for 24 hours before being filled in natural pork intestine, air dried and finally traditionally smoked with beech wood.
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A traditional recipe of Thessaly from the villages of Agrafa based on our love and respect for the authentic flavors offered by the Greek province. Always paying special attention to the fresh, natural ingredients, the dialect pieces of pork and the traditional way of smoking, we manage to create the village sausage with leeks. The spice, the oregano and the leek give us a unique result that combines aromas and sparkle!
