The Karditsa sausage is one of the most famous sausages in Greece thanks to its spicy taste and the predominant, sweet flavour given by the leeks. Lefteris Tsianavas, who started making cold meats using traditional methods, is now manager of the forward-looking modern cold meat producers in Thessaly. In collaboration with the food technology department at the TEI (technical college), he created a series of cold cuts called “through olive and air” using olive polyphenols as a natural preservative.
As well as the sausages, he also produces air-dried salami, bacon and smoked tenderloin, an outstanding gastronomical treat.
– Manos Zournantzis, the Karditsa Chef