On the occasion of the tribute to the Meat Place magazine in the Greek Meat Market , in issue 79 (September – October) we present one of our purely smoked products. Specifically , in the colum ” Tale of Sausages ” reference is made to the production of quality sausages ” Chalastra Farm ” from…
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…
On the occasion of the tribute to the Greek Meat Market Magazine, in issue 82 (January – February), we present to you one of the finest products in the range of traditional smoked sausages. ausage with gruyereSelected pieces of pork meat (80%) with Cretan gruyere (10%) melting in the mouth and quality raw materials. Smoking…
On Tuesday, May 23 and Thursday, May 25, 2017, the School of Meat Professions and the Department of Veterinary Medicine of the Aristotle University of Thessaloniki visited the “Farma Chalastras” slaughterhouse for internships. The apprentices saw and were briefed on the animal slaughtering process as well as on the modern machinery available. Many of the…
For the first time, Farma Xalastras participated in the event held at Detrop Boutique’s Food Bars , Thessaloniki Food Basket. The event Thessaloniki Food Festival , the basket of Thessaloniki , where our city , our Thessaloniki and its products were displayed , was absolutely successful. Addressing restaurants and hotels owners , journalists , product…
