In the area of Vinci, overlooking the entire town of Tinos, is a contemporary production workshop of traditional charcuterie. There, Ioannis Kritikos, following the tradition of his family, with a history of nearly a century, produces the traditional cold cuts of Tinos. You will find him in his workshop either selecting the pieces of meat and weighing spices for sausages and skordato (type of sausage), or making louzes with love, salting them and gently passing into the wine. If you want to get a good "taste" of Tinos, back home, choose the products available in packages.
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