Each product of Sary delicatessen carries an interesting story. These tales begin with the Karamanlides, people originating from a small cottage industry based in Agiasí of Adana (southwest Turkey), that moved to Greece in 1890 reaching the foothills of Mt. Falakro in Prossotsani, in the northern Greek prefecture of Drama where they established their first cottage industry. The “Karamanlides” is a Greek-Orthodox, Turkish-speaking people native to Karaman and Cappadocia regions of Anatolia.
For 120 years, the Sariboya family has kept unaltered the recipes for delicatessen products that awaken memories of another era, using pure ingredients and authentic Cappadocian artistry deeply infused with tradition.
With their technique for making pastourma being a major asset and their faithfulness to the tradition, the Sariboya family has become firmly established in the field of meat based delicatessen products.
The family came to Greece with its traditional recipes for pastourma, soutzouki, salami, and many others from central Turkey and Constantinople in its luggage.
Today, the fourth generation reverently continues their grandfather’s vision, adapting his recipes and guidance to modern demands with state-of-the-art ISO and HACCP certified facilities.
Visitors can enter the premises after donning special clothing covering the legs, head, and body.
Τhey will first see the refrigerators where the prepared products are stored and where the orders are processed.
They may visit then the oven facilities and a part of the production area and finally, make their purchases before leaving.