The finest of all fine Greek cured meats is louza with its chewy texture, deep, sweet and intense flavor, light salinity, and minimal fat content. A product whose “recipe” is lost in the mists of time, louza has traditionally been made during the pig slaughter season. Today, the Tridimas brothers carry this legacy forward, refining it under the brisk northern winds of Andros, where their louza, prosciutto, and salamis mature slowly and patiently. They also produce smoked meats, cured with salt, savory, and anise, then smoked over beechwood. All their products greatly impressed the Gastronomos tasting panel during our blind tasting session held a few months prior to the awards.

Their meats are aromatic, with a buttery texture, and a bold yet refined flavor. Most importantly, they are handcrafted, naturally cured products, free from preservatives, nitrates, or artificial colors. Of the four Tridimas brothers, three were recognized with the award this year: Kostas, Stavros, and Andreas. The fourth brother, Vaggelis, is currently serving in the military and is not involved in the family’s livestock operation.

After completing their studies – two in electrical engineering and one in business administration – the brothers returned to Andros to continue the work of their grandparents and great-grandparents. They trained at a meat school to become certified butchers and slaughterers and have full control over the entire production process. Each brother plays a distinct role: Kostas primarily manages the butcher shop they opened in late 2014, Stavros oversees the charcuterie business launched in 2018, and Andreas tends to the animals.

The key secret to their success is the quality of their raw materials: their herds include six sows, about 350 lambs and goats, and 15 cows, all free ranging in small flocks and grazing on herbs naturally salted by the sea air. “Whatever seasonings you’d normally add to meat when cooking – salt, thyme, sage, savory – our animals already feed on,” they tell us.

Their products are primarily sold to local shops and restaurants. They faced numerous challenges: shortly after opening their charcuterie, the COVID-19 pandemic hit, preventing them from showcasing their products at exhibitions and competitions. However, with perseverance and patience, they gradually introduced their products to other Cycladic islands such as Naxos and Santorini, winning awards in various competitions, and even exporting to select restaurants in England and Belgium.

Because their cured meats are free of preservatives, they have a short shelf life. As a result, the Tridimas family only releases small batches at regular intervals, making large-scale retail distribution difficult. “These recipes have been passed down in our family from our grandparents. The only difference is that we no longer prepare them in wooden vats but in stainless steel ones. We don’t over-salt them, nor do we smoke them to the point of dehydration, as we now have vacuum-sealing and refrigeration. We’re also working to revive other traditional family recipes and are experimenting with new ones. It’s a slow process, but one we enjoy.”

If Greece had more producers like the Tridimas brothers, if small-scale agriculture and livestock farming had received the sustained support they deserve, and if local products were given their rightful spotlight, perhaps louza and Cycladic charcuterie would already be known the world over.

This article was previously published in Greek at gastronomos.gr.