A disused dreary metal structure sat empty for many years. It was The Greek Farmers vision that gave this idle grain silo a new lease of life, converting it into what we now use as our walk in Smokehouse.
The ‘Kapnistiri’, as it is known in Greek, is a traditional room for smoking food, dating back centuries to the paleolithic era. It was found that by smoking meat it would not only add flavour but also preserve too. This process was later combined with salt curing to produce a remarkably effective preservation process.
Smoking is an important process at The Greek Farmer HQ. It is a process that both assists in our ageing process and changes certain characteristics of the flavour profile of each type of cured meat.
We are not reinventing the wheel in what we do here at The Greek Farmer HQ. We are using traditional methods from the stone age period to provide produce that many generations have possibly missed out on due to the advent of modern transportation and refrigeration technologies.
Cold smoking is a method whereby wood is burnt to produce a smoke that does not cook the meat, the meat remains raw throughout the process.
