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. Sausage with gruyere Selected pieces of pork meat (80%) with Cretan gruyere (10%) melting in the …

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 …

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 ”  …