The Saribogias family came to Greece from Turkey in 1890, bringing with them traditional recipes for making Anatolian cured meats - pastourma, pastrami, soutzouki, and salami. In 1938 they settled in Drama, at the foot of Mount Falakro, where they began their cold cuts practice. Today the fourth generation of the family carries on the vision of their grandfather with both traditional and innovative recipes.