Good quality minced pork, red dry wine, coriander, cumin, black pepper and red pepper (optional).

In order to guarantee the best quality, the meat used for making the sausages is always minced at our premises. After the meat is chopped, it is grounded using special equipment. It is then mixed with the village red dry wine, salt and the spices. The spices are grinded in the factory just before use in order to achieve the highest quality. The mixture is then left to mature in red dry village wine for 5-7 days and is then stuffed into shape. The sausages are then taken to the ‘kapnistiri’ where they are smoked. We then pack them in a thermoforming package to secure its high quality, taste and most importantly its sanitation. Cyprus traditional sausages can be enjoyed as a main dish in pita bread, in a sandwich or as a starter. They are served grilled, fried or cold preferably with alcoholic beverages like wine, beer, zivania and ouzo.

The whole procedure takes more than 15 days of production and maturation. (The product should be kept refrigerated between 2C° - 4C°).

Typical Composition per 100g
Energy KJ/Kcal	1,493/359
Protein g	28.4
Carbohydrate g	0
Fat g	27.3