Ktima Vavouraki rear their own free-range, organic pigs on Crete. They follow a traditional Crete recipe to make their sausages, which are smoked using olive wood and Cretan herbs such as sage, marjoram and thyme, along with stamnagathi, a leafy wild green that grows mainly in Crete which is considered one of Cretans’ hidden secrets for well-being and longevity.
• Ingredients: Organic, free range pork meat, stamnagathi
• Origin: Lampini, Rethymno, Crete
• Net content: 400g
• Packaging: vacuum
Served grilled, fried or cooked in sauces with pasta paired with red wine:
Alpha Estate Red, Syrah-Xinomavro-Merlot, from Amyntaion.
Vavourakis farm is located in the mountainous region of Lampini, in Rethymno Crete, away from human settlements or other activities. The untouched landscape, with its low, bushy vegetation is ideal for organic stock raising. In the 170 acres of the farm there are rocky parts, left in wilderness and small plateaus.
The pigs grouped according to their age, live in the open. Little, movable huts are used for shelter. The pigs are free to move into their space, the graze, they dig, they do whatever keeps them happy. The animals are fed exclusively on certified, organic products: grain, fruits and vegetable. Greek herbs are also used such as oregano as a mean of protection from diseases.