Veal Pastourmas, by Sary



# "
Pastourmas is a cold cut from veal meat. Initially, the veal leg is cured with salt, then a paste of fenugreek, garlic, cumin, paprika and other spices is applied over it and the meat is hung out to dry.
It has a distinctive warm flavor and spicy aroma.
• Ingredients: salt, wheat flour, fenugreek, red pepper, garlic, cumin, flavouring substances, sodium nitrite, sodium nitrate.
• Origin: Drama, North Greece
• Net content: 220-250g
• Packaging: vacuum pouch (cut and vacuum packed by M&G)
Pastourmas is used in the known as “Karamanlidikes” recipes, in omelets or pies (pastourmadopites) or in meat platters.
A perfect combination with red wine:
Limnio from Avdira, North Greece

The Producer: Sary S.A. (Saribogias), from Drama, North Greece
Saribogias family’s history goes back 120 years in a small village in Adana. The family came to Greece in 1890, bringing along the traditional recipes for pastrami, soutzouki, salami and many others. In 1938 they settle in Drama, at the foot of Mount Falakro, where they start with their cold cuts practice.
Today the fourth generation of the family carries on the vision of the grandfather, following and adapting recipes and advice to present requirements through modern facilities certified with ISO and HACCP.
Pure ingredients and authentic Cappadocian taste, which awakens memories of a bygone era- this is today the recipe of the Sary cold cuts.