Vavourakis Farm

The estate started as an amateur experiment in 1995 by Michalis Vavourakis, who works as a mechanical engineer in Rethymno. His love for nature and his loyalty to the principles of organic agriculture and livestock quickly turned him to organic pig farming.
The estate started as an amateur experiment in 1995 by Michalis Vavourakis, who works as a mechanical engineer in Rethymno. His love for nature and his loyalty to the principles of organic agriculture and livestock quickly turned him to organic pig farming.
The company, which was founded in 2002 was the first in Greece to start the innovative production and standardization of exclusively organic pork meat and sausages, all certified by the Organization for the Control & Certification of Organic Products (DIO).
The estate is located in a mountainous area of Rethymnon, away from settlements, in an environmentally virgin area. For livestock feeding, we follow the rules for organic livestock combined with the wisdom of traditional livestock growing. The animals are free-range, fed exclusively with certified organic Greek cereals, fruits and vegetables, and with roots and fruits found in nature. We cultivate the appropriate land of the estate with plants suitable for the rearing of pigs.
The future objective of “Estate Vavourakis” is to feed the animals exclusively with its own fodder. The meat produced is either packaged fresh, or used for the preparation of cold cuts such as ham, parizaki (a type of salami), traditional sausages and the well-known Cretan apaki.
We believe in healthy and natural nutrition, and therefore no chemical additives or preservatives are used in the production process. The products are packaged in a vacuum which allows for better transport and preservation. In our effort, we rely on the respect for the environment, the principles for organic livestock growing and the care of quality at all stages of production.
We believe that only with the return to the natural way of the production can the activities in the Greek countryside be developed in sustainable and successful way.
We aim at creating quality products that combine tradition and modern know-how, and that meet the needs and requirements of quality nutrition.

TOUR AND TASTING

 At the workshop, guests can witness our animal-derived products being crafted and learn about the local meat and cold cuts. Following the tour, visitors will have the chance to sample the renowned Cretan apaki, served alongside raki, the popular alcoholic beverage of Crete.