In 1890, Kostis Lampakis was among the first to start making handmade smoked cold cuts in Agios Konstantinos Rethymno. The occasion was an old secret sausage recipe given to him by his uncle. The recipe was developed and passed to his son, the father of Nikos.
When Nikos Lambakis was a child, he watched his parents prepare sausages in the workshop. The process was so devotional that it looked like a ritual. The meat was supplied by their own pig farm, ensuring the best raw material for their products. The aromatic plants were collected by women from the surrounding mountains, while the most sophisticated spices were supplied by the city's merchant. Inside the lab each had his role. His father made the mixes, and together with Nikos they prepared the meat by passing it from the manual machine. Then with the same machine they put the meat in a pig's gut, and they tied them with their hands. The smoking was done in a special room outside the house, on cypress wood, collected from the mountain. His mother put the sausages on paper, while the grandmother tasted various recipes with the sausages to the kitchen ...Originally, the products were consumed in the tavern that the LAMBAKI family maintained in the village, but the most affluent residents of the village preferred it for their feasts and social events too. They quickly began to get to know the surrounding areas and they did not take time to reach the city.
The aromas, flavors and experience of making sausages marked his childhood and inspired him to continue the tradition of handmade sausages to date. After three generations, we maintain the same ritual of our grandfather Kostis, with the same passion, using modern machines that ensure complete hygiene and high quality for our products.
In Agios Konstantinos Rethymnon, in a traditionally shaped area, in keeping with the strictest rules of hygiene, the most delicious and smoked smoked pork sausages are prepared with passion. We keep the recipes of our grandparents unchanged since 1890, to be delightful to the dishes of our merciful friends. Because our quality exudes tradition tied with today's technology as the LABAKIS craftwork has been officially approved by TUV and rewarded with the famous GOURMET awards. In our modern and well-equipped crafts since 2000, we always make delicious smoked hammocks, sausages and hamburgers with cheese, salami and squid that nostalgically travel to the traditional tastes of the past century and inspire the younger people with a sense of taste and tradition. When you bake or fry our snacks (smoked piglet fillets) we suggest that you combine them with wine, not with many herbs, they smell of their own! For modern housewives we recommend the mushrooms as an accompaniment, a treat that will enchant the guests. The confines of Rethymno from pork, leave them simple, roasted and misleading. For sausages the absolute delight is relative. Make them with eggs, cook them grilled, fry and serve them with your appetite. As for salami, you enjoy it lonely or offer it with wine to harmonize and decorate the perfect meze.LAMPAKIS smoked sausages are a temptation that will guide you into delicious dishes and treats!
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