COMPANY

OUR COMPANY HISTORY

1992

Company established as a cottage industry in Vlochos Karditsa, mainly making traditional village sausages.

1998

First expansion and upgrade to mechanical equipment. By now the cottage industry has expanded into a fully-fledged business

2000

Athens branch established.

2007

At the end of the year, the company relocates to new facilities in Sofades, Karditsa.

2008

Company invests in scientific staff and hires new personnel who are specialised in food production & processing (Food Technologists).

2013

Company begins to work with the University of Applied Sciences of Thessaly Food Technology Department & its “through olive & oil” product wins an award at the Ecotrophelia 2013 Competition.

2014 - 2019

Continuous development of new products, participation in research projects and Exhibitions and Events as well as in International and National Competitions.

SAFETY AND QUALITY POLICY

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To ensure it meets all the standards required of modern businesses, and with the aim of improving its organizational structure and internal operation and continuing to produce and sell safe, quality products, the company has instituted a Food Safety & Quality Management System which complies with the following standards:

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ISO 22000:2005, FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM

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FSSC 22000, version 4.1

The Management, in order to ensure the smooth operation and continuous improvement of the management systems that it implements, is fully and continuously committed to:

  • Ensuring all premises and processing equipment are in excellent working order.
  • Adhering to the safety standards for the products it produces.
  • Training staff and providing all the resources needed for training.
  • Adhering to good hygiene and good industrial practice.
  • Setting specific, measurable, objective, achievable, relevant and time-defined goals at every stage of company processes in order to ensure the safety and quality
  • of its products and ensure the level of service provided. Management also sets realistic business targets.
  • Providing the necessary resources to ensure the business operates smoothly, efficiently and effectively.
  • Monitoring and evaluating critical parameters and processes to ensure product Quality and Safety and to satisfy customers.
  • Producing products that meet the technical safety specifications approved by the competent authorities.

In short, the management has cultivated a staff culture of safety. This is evident in the shared approach and attitude that everyone in the company takes in regard to the safety of the final product. This is achieved through training, communication, the acceptance of common values and an “I believe” approach to the importance of producing safe products.

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OUR PEOPLE

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BUTCHERS’ SHOP

In 2010 we opened a retail store at our premises, stocking the highest quality delicious, local pork from farms in our area, as well as many other kinds of meat. In the butcher shop our customers can buy our whole range of sausages and cold meats.