The Meat Place magazine… wrote for us! 81
On the occasion of the ”Meat Place” magazine in the Greek Meat Market magazine, issue 81 (November – January) we present you the new family of cold cuts from freshly selected Greek meats.
The main concern of the company is tasting and packaging to satisfy the most demanding consumer.
In the tribute (on page 56), we talk about new packaging as well as about our new codes:
Mortadellaki made of fine pork and veal with rich aroma of spices.
Produced with pepper or peanut!
Zamponaki with Pork loin 1% fat.
Our aim is to offer quality products to you and to future generations!