Sary cold cuts

In Friday Saraboya I met him in 2013 at a food fair in Technopolis in Gazi. In his big stand the leading role was played by one of his products, the sardine a giant mortadella with pistachios, 25 points in diameter and about 70 points in length. The thin slices were cut on the spot by a carpenter who never stopped offering this delicious sausage to the world. I was impressed by the finesse of the taste and every now and then I passed by the kiosk to get my dose. It was there that I first met Paraskeva, an out-of-heart man who also cried. Since then we meet in many exhibitions, but my acquaintance with its products took place in Evripidou Street, where in collaboration with Fanis Theodoropoulos (Arabian), they made the Hangout of Fanis, a grocery store-tavern where you buy them gourmet sausages of Saryboya "Sary sausages", but you can also eat excellent Macedonian delicacies. I was one of his first and loyal customers, because of the proximity to my house, but also my incurable love for cold cuts. There we exchanged more conversations but I also tried the whole range.

Paraskevas carries a great story that starts from the sausages of the Karamanlides of Cappadocia, and from a small house in Agiasi of Adana and reaches the foothills of Falakro in Prosotsani Drama where the unit of "Sary Meat Laboratories SA" is currently located.

Having as a valuable legacy the technique of pastourma production, the Sariboya family could not but follow the "tradition" and establish itself in the field of butchering.

The family came to Greece in 1890, having in their luggage traditional recipes for pastourmades, soutzoukia, salami and many other Karamanlid and political recipes.

From 1938 they settle in Drama where they start with their first workshop.

Today, the fourth generation "reverently" continues the grandfather's vision, following and adapting the recipes to today's requirements through their state-of-the-art facilities certified according to ISO and HACCP.

Friday, in addition to traditional series, is constantly innovating creating innumerable codes from which we distinguish the political soutzoukia, the Adana parmak soutzouk, the kavourmades, pastramia, the mouchteron (wine and smoked pork), various types of pastroumadas and mortadella and even dasourgos and light. Regarding the distribution of its products "cold cuts Sary”He prefers the small delicacies that they adore like me, because he rewarded our East and made it fashionable again!