The Meat Place magazine… wrote for us! 79
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 freshly selected Greek meats , one of whick is the irresistible ” Pork Tenderloin ” , describing its materials, its way of preparetion and its nutritonal value . The balanced tastes and the constant quality we hold , satisfy even the most demanding consumer!
Try it..!
