A special and at the same time special, due to the size of the cut, the organic stable or Iberico steak is the star of every table. It comes from the upper part of the back of the Iberico (first three ribs after the neck). This thick, oversized cut steak with its long body intact, has a rich flavorful delicious and satisfying result. We believe this cut is one of the most impressive steaks in the world. Optionally, only a little coarse salt and freshly ground pepper are needed to bring out its wonderful flavor.
The ultimate dream of every meat lover. Organic Iberico ribs, tender pieces of meat combined with the fat, renowned for its taste, that literally melts in your mouth. All you need to enjoy them is a little olive oil, rosemary, sea salt, freshly ground pepper and a strong fire of a barbecue.
Cleaned anchovy fillets of the Greek seas, marinated with salt, lemon and herbs.
A fine delicacy for raki and ouzo. It can be served as an appetizer or as a supplement to a variety of canapes and finger food.
Salted anchovy fillet cleaned of salt and skin and dried with special care in the hand. It is preserved in premium quality sunflower oil without preservatives, keeping its taste and texture. It is served with extra virgin olive oil and fresh lemon juice, but adds intensity and flavor to many preparations, such as pasta sauces, salads, olive paste, pizzas and more.
Strips of mackerel fillet, dried, smoked and salted.
A famous appetizer served plain with olive oil and lemon juice, for ouzo and tsipouro, but also as a side dish in various salads with vegetables, rice or legumes.
While this may not be the most sophisticated part of Iberico meat, its tender cheeks should never be overlooked. Slightly "marbled" with fine fibers of flavorful fat, but lean cut, this cut is tender when cooked over low heat. Served with vegetables (boiled potatoes, carrots and onions are some of our favorites) flavored with garlic. Top it off with brandy as a sauce and voila!
Thin slices of mackerel marinated with salt and spices. Refrigerated in high-quality sunflower oil without preservatives, preserving its special flavour and rich body.
It is served with extra virgin olive oil and fresh lemon juice or vinegar and accompanies ouzo, tsipouro, beer or strong dry white wine, such as a retsina.
The Organic Iberico steak, cut in a tomahawk cut, is that this tender rib eye with bone is cut both thickly and includes the giant and almost stripped of its meat, the bone of the steak. With deliciously fine intramuscular fat fibres and plenty of meat, it is the ultimate choice for an unforgettable taste treat. It's easy to see why the tomaohock cut is so named, as the stripped bone with the steak on the end is very reminiscent of the distinctive single tomaohock axe of the Native American Indians.
