Our History I Our Art I Services/Istructions I Corfiot Noumboulo Foumikado I How to find us I Products/Services I Business Collaboration I Contact
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Saturday, 04-05-2024 I  

 
Kerkiraiki Allantopiia S.A (K.A.)

Our History

The Kerkiraiki Allantopiia S.A (K.A.) is an industrial & trading company of delicatessen meat products which was founded in 1976 in Corfu Island by Nickolas Chaliandros, who with knowledge and experience in the production of ‘allantika’ (salumi) revived the traditional Corfiot meat products.
‘Mr. Nick’, as he is called, created a reliable firm by focusing on the essentials and coopering effectively with the management and staff of the company.
Exclusive activity of K.A. is to produce classics such as ham, bacon, … with emphasis on the traditional, local, delicatessen, meat products of our island, such as noumboulo fumicado, salado, smoked pancetta, dry salami, smoked pork thigh …, which are available in the headquarters of our industry, throughout the whole island and at selected delicatessen ‘spots’ around Greece and Europe.
Our products are based on traditional Corfiot recipes, made with the best ingredients in the market, using quality machinery and the most modern methods of product quality and safety assurance (ISO 22000 2005, GR IMP 391 E.C.), and are characterized by an authentic taste and flavor. The modern technology is applied with great care so that the product’s quality, the force of the firm, remains intact and the traditional taste is maintained.
Today, K.A. is continually recognized as an industry with products of high gastronomy throughout Greece and in a growing number of cities in Europe.
Kerkiraiki Allantopiia is an ideal partner due to its specialized and reliable production
and its organization that creates the conditions for further development and growth.
In the 1970s, the KA started as a small private business. In the 1980s, it developed to a delicatessen industry thanks to the hard and dedicated work of its owners. In the 1990s, the good reputation of the company spread throughout Greece crossing the limits of the region. In 2004, new ideas enabled the Kerkiraiki Allantopiia to adapt to the ever changing needs and demands in the meat products market and its flavors to travel across the borders.


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