Bandi Farm in Naoussa

It can be Naoussa of Imathia not to be famous for its sausages and that they do not have the same reputation as Tsoumaia, Trikala, Pelion, but the village sausage had a long tradition in Naoussa cuisine as, apart from the butchers, even in their homes, the old people of Naoussa prepared them.

Representative of the current generation of cold meats is Bandi family, who put them back on Naoussa sausages at the forefront of culinary interest.

The company Bandis was started in the year 1976 by Ioannis Bandis, who was engaged in raising and breeding calves. So he took the step and opened his own traditional butcher shop in the center of Naoussa, where he had meat of his own production.

The 1997 the business was taken over by his 3 sons Christos, Petros and Konstantinos, who increased its activity, improving the quality and offering of products to consumers.

The main comparative advantage of the company is the excellent quality of beef produced on the family farm and standardized under strict control. Secondly, it is confidence of customers in the family, a fact that is confirmed every day, if one sees the people who visit and shop in the store. The customer in the butcher shop not only trusts but can also satisfy any culinary desire.

Today, the Bandi Farm has the following activities:

1) Cattle breeding in Kallipetra of Vermio at an altitude of 600 meters, exclusively with Greek feed, without hormones and antibiotics

2) Butcher's shop offering mainly beef of its own production, handmade meat preparations and sausages

3) Smoked sausages made from uncooked pieces of beef and pork

In particular, at Butcher shop of the Farm you can find Bandi Farm beef, Imathian pork, cow, zygouri, lamb, chickens, all Greek. A wide variety of handmade meat preparations such as fries, burgers, skewers, short skewers, fillets, schnitzels, rolls and more. A wide variety of hand-made sausages and smoked sausages Farma Bandi, from uncooked cuts of pork and beef produced in-house

Cut in the preparation of Bandi Farm's cured meats was his preparation of smoked Veal with Xinomavro! It was an unaged piece of veal – noir – marinated in Xinomavro and smoked in beech wood! It made waves! Its taste is rich, its texture is velvety and juicy, its color is attractive! It was released on the market at Christmas 2012 and made an impression on many festive tables in Naousa!

The next step was immediately taken: Smoked Veal coated with Vermion Herbs! A special product, with a richer taste, thanks to oregano, thyme and rosemary. It turned out to be Farma Bandi's stately Sausage, ideal for festive menus and banquet platters.

Today, Farma Bandi counts 20 codes of smoked sausages made from uncooked pieces of beef and pork and 9 codes of smoked salamis, among them Mortadella with black truffle and pistachios, Beef Salami with Paprika, garlic and bukovo, etc.

Η Bandi Farm is a dynamic family farm from Naoussa, which put the glasses to many well-known great Greek butchers.