The beginning

Since 1999, we have been crafting pure, handmade cured-meat products with love, care, and true passion. Our products are created based on traditional family recipes, passed down through three generations. By combining time-honored methods with modern technological innovations, we achieve products of exceptional quality and distinctive taste.

As a small, family-run business, we continue to grow steadily, driven by the superior flavor and high nutritional value of our products. All our cured meats are made without additives, reflecting our commitment to authenticity, quality, and natural production.

Back in time

Meat curing has been known since ancient times. As early as the Homeric era (around 900 BC), people were already preserving meat using salt and smoking techniques. In Homer’s epic poem The Odyssey, we find one of the earliest references to sausage.

The Greek word «Αλλαντικό» (cured meat) itself is evidence of the long-standing tradition of cured-meat production in Greece. Its origin comes from the ancient Greek word ἀλλᾶς, meaning chopped meat stuffed into an intestine.

During the Roman Empire, cured meats were especially popular in both Greece and Rome. Historical sources even mention that Constantine the Great attempted to ban their production and consumption by decree—an effort that ultimately failed.

In Greece, the first small meat-processing units appeared in the early 1900s, notably in Lefkada and Mykonos. The cured-meat industry experienced significant growth after the 1950s, shaping the rich tradition we know today.

Today

Since 1999, Kassaki Charcuterie has been dedicated to producing high-quality cured meats and sausages. Our production facility is located in the village of Galatas, within the Municipality of Minoa Pediadas, where tradition, craftsmanship, and respect for raw materials come together to create products of outstanding character and taste.