Greek Farmer Cured Meats

Greek Farmer Cured Meats

Using traditional methods of curing, wine bathing & oak smoke, together with authentic Greek spice mixes give our meat its  characteristic taste.
The ‘Kapnistiri’, as it is known in Greek, is a traditional room for smoking food, dating back centuries to the paleolithic era. It was found that by smoking meat it would not only add flavour but also preserve too. This process was later combined with salt curing to produce a remarkably effective preservation process…
Our wine, specifically the Mavro grape, is a fundamental process in the meats we produce. It’s a phase whereby our whole muscle products are bathed in dry red wine and left for over a week to take on the complex flavours of the wine as well as its colour…

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