The history of Straka sausages is inextricably linked to the tradition and culinary heritage of Pelion. According to historian Yannis Kordatos, the art of sausage making in Stagiates, Pelion has its roots as early as the period of Turkish rule. The sausage makers of Stagiates were famous for their art, preserving and transmitting from generation to generation the secrets of making authentic Pelion sausages.
The Strakas family has a deep tradition in the sausage industry, having produced sausages since 1850 in Stagiates and since 1948 in the heart of Volos. Today, the business is continued with passion and respect for tradition by Nikos Strakas, a fifth generation producer. In his modern but completely traditional workshop, sausage manufacturing meets innovation, while maintaining the authentic taste and natural maturation process.
Strakas village sausage is a tribute to the ancestors who developed the art of sausage making. It is prepared in small quantities and stands out for the secret blend of spices that gives it its unique flavor. Its production follows authentic methods, as it is not subjected to heat treatment, but is dried naturally in the sun, just as it was done in the old days. The pork intestines used, combined with the natural maturation process, give the product a rich, full flavor that stands out.
One of the most unique creations of the Strakas family is the mixed sausage with Greek beef and pork. The meat comes from selected producers of Katerini, Dimini, Sesklos and Larissa, ensuring the highest possible quality. This sausage is ideal for the traditional Pelio spenzofai, one of the most beloved dishes of the Volos people.
