In 1890, Kostis Lambakis was one of the first to start making handmade smokers in Agios Konstantinos Rethymno. The occasion was an old secret sausage recipe given to him by his uncle. The recipe developed it and passed it to his son, the father of Nikos.
When Nikos Lambakis was a child, he watched his parents prepare sausages in the workshop. The process was so devotional that it looked like a ritual. The meat was supplied by their own pig farm, ensuring the best raw material for their products. The aromatic plants were collected by women from the surrounding mountains, while the most sophisticated spices were supplied by the city's merchant. Inside the lab each had his role. His father made the mixes, and together with Nikos they prepared the meat by passing it from the manual machine. Then, with the same machine, they placed the meat in a pig's gut, and tied them with their hands. Smoking took place in a special place outside the house, on cypress wood, collected from the mountain. His mother put the sausages on paper, while the grandmother tasted various recipes with the sausages next to the kitchen.
Originally the products were consumed in the tavern that the LABAKI family kept in the village, but the most affluent residents of the village preferred them for their celebrations and social events. They quickly began to get to know the surrounding areas and they did not have time to reach the city.
The aromas, flavors and experience of making sausages marked his childhood and inspired him to continue the tradition of handmade sausages to date. After three generations, we preserve the same ritual of our grandfather Kosti, with the same passion and passion using modern machines that ensure absolute hygiene and high quality for our products
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