Andromida Sausages

A few kilometers outside MonemvasiaIn Tiler, is located at Andromida Sausage Workshop which honors its place and preserves the gastronomic culture of the area, producing local cold cuts, sausages and conglomerate.

The family story begins with him grandfather Nikos Andromida who maintained in the mid-1960s with his son, Dimitris, a family tavern.

Ο Dimitris Andromidas, together with his wife Eleni Tsavala, founded the 1981 their own business, a butcher shop in Monemvasia. There they made the first preparations, the village sausage of Monemvasia and the traditional syglino, with the recipe of the wider area.

The 1989 the company is transformed into a company, with the gradual participation of the children of the family, Sofia, Theodora and Nikos.

The 1998 The first laboratory for the production and standardization of meat products is established, at which time the production is expanded to new products.

The 2007 The laboratory is modernized and installs special quality assurance systems, thus giving the company the advantage of promoting its products, which are ready to travel everywhere and be placed in large markets.

The 2018 do a rebranding of the company and expand their markets.

We met Sofia Andromida in the production unit of the family.

«Having gone through many years and we keep alive the vision of grandfather Nikos, "Separate products for special people", creating products that meet the nutritional needs of all those who wish to eat quality food from selected raw materials. Our first and characteristic product is convergent.

In the past, when there were no refrigerators, the traditional conglomerate and traditional sausages were processed in such a way as to keep them for many months, and they were salted enough. For the conch, the pork was left to "cook" in brine for days, and then it was drained well and smoked usually with skewer or cedar or olive or sage. Then they boiled it in cauldrons in water together with oranges - others put it with cloves, orange peels, cinnamon, spices and quenched it with wine - and then put it in containers covered with olive oil - in Laconia everything is kept in oil - ready for use. We do it in the same way and nowadays we just put, much less salt, since the preservation of cold cuts is done in refrigerators.»

The product range of the Andromida meat factory apart from village sausages in various versions (Monemvasia, with orange, grandfather, grill, beef) and the classic convergence of Monemvasia It also produces other pork products such as smoked bacon, minced meat products (burgers, kebabs, soutzoukaki, meatballs) and meat products (skewers and round pork).

With modern facilities with product quality assurance systems, beautiful packaging, interesting corporate identity with a slogan that connects tradition with modern needs and with a very informative website, the small family company Andromidas and Monemvasia sausages, escaped the borders of Laconia of the Peloponnese and in Athens the sausages of the much more powerful and established sausage industries compete with the worthy, leaving in the mouth to the taste of their consumers the Aroma of Monemvasia.