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A traditional Greek recipe


  1. Cut the meat into strips and pass it through the minced meat machine (13 cm disc)

  2. Grind the spices using a mortar

  3. Place the minced meat, spices and wine in a bowl and mix well

  4. Place in the refrigerator for one to two hours

  5. Pass the intestines into the funnel of the machine and fill them with the minced meat

  6. Hang them in a well-ventilated place for two days

  7. Smoke them in the handmade smokehouse for about 10 hours and leave them overnight in the smokehouse


For 1 kilo of pork

200 g belly 

300 g shoulder 

260 g neck 

240 g fat from belly 

2 g savory dry

1 g fennel seeds

1,5 g allspice

1 g anise

1,5 g paprika powder hot

2 g black pepper 

1 g coriander 

1 g cumin 

20 g salt 

50 ml dry red wine 

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