Comeco - Corfu Meat Company

H Corfu Meat Company SA with a distinctive logo COMECO SA  was founded in Corfu from Lavranos family.

The company started operating in 2001 in the field of production, processing and standardization of meat and meat products, with the most modern facilities for the time, equipped with the latest technology, and today is the largest company in the industry in Corfu and one of the most strong in Greece. All its products COMECO are subject to strict quality controls, as the company is certified with the food safety management system ISO 22000: 2005. Its range, among others, includes the local products of the island, such as:

The Corfu Noumboulo Foumikado is made according to her secret recipe Lavranos family. Pork, marinated with spices and herbs of the Corfiot land, passed into the intestine and smoked with aromatic branches of the island such as sage, dried sage, rope, laurel etc. It is served cut into very thin slices and is ideal for salads, pasta and a variety of cold cuts.

The Beef Noumboulo is very similar to the traditional νύμπουλο Fumikado, but beef is used for its preparation.

The Corfu Salad is a local traditional salami, made from pork and beef, with lots of pepper and salt. It is hung and smoked with aromatic twigs and is an excellent meze in Greek and Corfiot drinks such as tsipouro and ouzo, but also in red wines.

Η Corfiot smoked pancetta It is made from pork smoked with aromatic branches of the Island and marinated with herbs and spices of the Corfiot land. It is cooked and served plain caramelized and accompanied in pasta, in the oven with vegetables or even raw in salads.

Finally, the smoked pork with genuine pieces of pork (steak, leg and pancetta) marinated with herbs and spices, smoked with beech wood.

COMECO and in particular the Chief Executive Officer, Christos Lavranos, develops broader social actions and is the pillar of the Network Producers of Corfu.