Traditional Lefkada Salami

From Best Practices WIKI
Greece Region of the Ionian Islands Prefecture of Lefkada
Lefkada.jpg
Municipality LEFKADA
Sector: Agro-alimentary
Salami.jpg
Product Name Traditional Lefkada Salami


Basic Information

Company details
Organization name: Pròdromos e Thomàs Malakàsis
Contact: Thomàs Malakàsis
Address - city: Zampelìon 34, Lefkada (and M. Alexandrou 126, Kerameikòs, Athens)
Post code: 31100
City Lefkada
Regione Lefkada
Phone: (0030) 26450 22553
Fax: (0030) 26450 22363

Description of Best Practice

In which field can you company consider itself an example of best practice?
Marketing and Communication Strategies second choice
Innovation in terms of products/processes third choice (above all of the production process)
Improvement in product quality first choice
Type of best practice?
Territorial/collective
Names of partners in the case of a collective/integrated project
Certified by TUV AUSTRIA HELLAS concerning the realisation and application of the HACCP system in the sector of
PRODUCTION, PACKAGING and SUPPLY for Traditional Lefkada Salumi
Brief history of the Pilot Action
Description of the ideas behind the development of this action/project; the initiator(s) of the action/project; the involvement of local partners
(LAG, project operators etc.) in the conception/development of the action/project;how this action/project is embedded in the territorial strategy.
Our objective was to respect the salami-ageing process adopted by Iob Malakàsis, the inspirer and founder of our company. Iob
Malakàsis began dealing with Lefkada salami around 1945 and then opened his own shop in 1952. Since then the company has
created a solid network of suppliers and clients, and has created a name for Lefkada salumi in all Greece, always following the
pre-war recipe for the production of salami. Clearly the hygienic conditions have improved a lot, as much for the workers during
the production phase as for the stocking and packaging of the product. The quality of the salami that we produce is of particular
importance, something that is contributed to by our modern and high quality machines.
The salami cannot obtain the DOC brand because this would require that all the raw materials were of local production (when
the pork meat we use comes from throughout Greece.
Main activities of the action/project Indication of the main activities planned and carried out, including where and when they took place, and who carried them out (indicating the local operators).
In order to produce and distribute “ladopita” on a wider scale, as well as acquiring the machines that I have just mentioned, we
completely renewed, in 1999, the sweet workshop, enlarging it and adapting it to the best hygienic conditions. We also opened a total
of 5 sales points, all on the island of Lefkada, in which of course we also sell other sweet products.

Qualitative Information Regarding the Product

This part of the questionnaire will cover the description of the product with the indication of the characteristics of the raw materials used, and of
the eventual phases of transformation.
Please describe and underline, in the description, the specific nature of the product and the production process which differentiates it from other
products that fall into the same typology.
The raw materials used in the production of our salami are as follows: pork, lard (pork fat), pepper grains and garlic.
What differentiates Lefkada salami from other salami-type products produced in the rest of Greece is that we still use the prewar
production procedure. Other companies, on the other hand, complete the maturation quickly (in only 20 minutes) while the
maturation of our salami takes 5 days.

Product Description of its Relationship with the Market

This part of the questionnaire will cover the description of the product with the indication of the characteristics of the raw materials used, and
of the eventual phases of transformation. Please describe and underline, in the description the specific nature of the product and the
production process which differentiates it from other product that fall into the same typology.
Describe the characteristics and the origin of the main raw materials used
The raw materials used in the production of our salami (i.e. pork and lard) come from across Greece, given that on Lefkada
there is not a large production of pork.


Describe the production process, and the techniques and methodologies used during processing.
If the product presents distinctive characteristics in terms of quality, raw materials, techniques and methods of processing, briefly describe.
The production process is made up of different phases. First of all there is the arrival of the raw materials and their stocking in
designated rooms. Then there is the choice of the day’s batch, the cutting of the lard, the weighing, and the cutting of the meat.
The salt is then removed from the entrails and the spices are weighed. One then weighs the mixture, inserts it in the entrails
and ties it by hand. Always following the traditional procedure the salami is then put in the maturing room and hung from the
ceiling.
Specify any variations in the product in relation to the different areas and typologies
(E.g: ………in the area of this Municipality ………….. one uses olives that are treated in a different way than in other bordering Municipalities
………………..etc.)
The humid climate of the area slows down the maturing of the salami, a fact which gives a special taste to the traditional
Lefkada salami.


Describe how the product is presented on the market (state the brand or describe the pack used)
(E.g: “Pane d’ Altamura”(Bread from Altamura) is packaged inside......…... The dimension o f the bag is.... colour, etc ........)
Our salami is vacuum-packed (so that the salami doesn’t dry out and in order to block the maturation process) in 250 gram
packages.
Describe the product’s market outlets and its diffusion locally, nationally and internationally
The largest part of our production is sent to Athens from where it is distributed to the rest of the country. In the area of Lefkada
the period of greatest consumption coincides with the arrival of the tourists in the summer months. We have also received
some proposals from abroad, but we first want to move our company into larger and newer buildings, to then strengthen our
product on the internal markets before expanding abroad.
The product is sold:
Only on the local market
(municipality/province/region) 15-20 % of total sold
Also outside regional borders 80 % of total sold
State the sales channels used when marketing the product
(More than one ansie is possible: state (or estimate) the percentage of product sold by each canne)
Modern distribution (supermarkets/ ipermarkets) 60 %
Retail/specialized shops 29 %
Catering 1 %
Direct sales 10 %
During the process of company improvement aimed at promoting products locally and Europe-wide have you created a
marketing plan?
No
How much did it cost to take forward this best practice? In terms of cost, time and resources?
Specify length, starting date, end, etc.
Modernising the buildings, buying stainless steel machines and refrigerators etc. cost around 60,000 euro. This process began
in 2002 and ended in 2005.
Unfortunately we haven’t received any financial aid from the State, even though we requested it. The slowness with which our
application was taken forward made us lose precious time, and I want to underline that the reasons explaining why we couldn’t
have any financing were not in my opinion sufficiently convincing.
Concrete outputs and results of the action / project
Explanation of the concrete outputs and the results of the whole action/project for the territory; identification of the direct beneficiaries of the
action/project.
The process of modernisation has positively influenced the product from all points of view. Indirectly it has contributed to the
positive image of all Lefkada’s traditional products, helping them to reach a higher level of quality and making them known
throughout Greece, making them more competitive.


Problems encountered; lessons learned
Explanation of the main problems encountered, how they were solved and the lessons learned..
Problems have been manifold. First of all we should say that this is a family-run company, a fact that is both positive and
negative. We all love and worry about our company, but new ideas often contrast with the outdated or in some way old
fashioned viewpoints of older parents or relatives employed in the company. Previous generations were accustomed to adopt
specific techniques and machines, without seeking to become more competitive or to foresee future developments.
In this way, aside from the purchase of new and more modern machinery, we have obtained the TUV AUSTRIA HELLAS
quality certificate, and stored all the information/archives regarding our company in a database that I created myself, given that
I studied mathematics in Great Britain.
The added value of this best practice
...regarding the method, the process and the results. If carried out within a LAG (Local Action Group) describe the way in which Leader+ has brought a
clear added value.
The product has improved a lot from the point of view of its maturing and storage, as well as hygienically. In particular the
certification of the salami we produce by TUV AUSTRIA HELLAS in 2003 represents an important step in establishing our
products. As a point of information you should know that under the regulations of TUV AUSTRIA HELLAS we are required to
carry out quality checks at regular intervals both on the raw materials and on the finished product, and to carry out hygiene
controls on the workers and in the areas of production and warehousing. We also have to guarantee that a particular article
can be traced, and make purchases from fixed suppliers etc.

Why this Action/Project is a Good Practice?

Area-based approach
This entails defining a development policy on the basis of an area’s own particular situation, in terms of its strengths and weaknesses.
Tourism, the main source of income for the inhabitants of Lefkada, brings advantages to those who produce foodstuffs that are
linked to local traditions. The particular climate of the island also has positive effects on the maturation of the salami.
Bottom-up approach
This aims to encourage participatory decision-making at the local level for all development policy aspects.
I’m pretty satisfied with the local state bodies. Abive all the Lefkada Chamber of Commerce gives important information on
Trade Fairs regarding agro-alimentary products, or on various national and EU programmes. I also have an excellent
collaboration with the local Veterinary service, which informs me at regular intervals on new norms regarding the sector and in
general provides whatever directives I might find useful.
Approach aimed at promoting partnership
We are considering a future collaboration with other companies producing traditional local products. A healthy and constructive
collaboration is certainly to be wished for, but knowing the prevailing mentality I don’t know how feasible this would be.
Innovation
Even if the idea is innovative also the action should be innovative.
Conservation of the salami-producing method handed down to us by our ancestors while using modern machines. Since 2003
the production, packaging and delivery of certified salami.
Integrated approach
The actions foreseen are coordinated as coherent and integrated group.
Yes.
Creation of a network and cooperation between areas
No. It is difficult to realise something similar because there is a lot of competition, and everyone prefers to act independently
and individually. On Lefkada there are 4 companies that produce salami, while in the rest of Greece there are companies that
produce Lefkada-type salami.
Transferibility
The action/project is transferable to other rural areas with similar geographical and economic characteristics
Our type of salami production could be adopted also in other areas. The particularity of the local climate is however not to be
neglected.
Sustainability
Economic sustainability
Yes. The sector of salami production produces good profits, and our company can sustain itself. At the present day it is much
rarer that people fast for religious reasons, and when they do it is for shorter periods. Without wanting to express any opinion
on this, it is clear that this helps sales - let’s just think of the economic difficulties one met in the past during Lent.

The present information regarding data protection is rendered according to article 13 of D.L. 196 (30 June 2003) - Code regarding the protection of personal data. We inform you that the personal data provided will be processed in accordance with these norms, and that such processing will be characterised by the principles of correctness, lawfulness, transparency and the protection of privacy and rights. The data is processed electronically only for the time strictly necessary for carrying out the aims for which it was collected. Specific security measures are observed as a safeguard in order to prevent the loss of the data or its illegal/incorrect use and access by non-authorised people. All the necessary data protection interventions, as foreseen by the new dispositions of ex. art. 33 (and following) of D.L. 196/2003 have been adopted. The subjects to whom the data refers have the right in any moment to obtain confirmation of the existence of this data and to be informed of its content, origin and method of processing, as well as to the logic applied when using electronic equipment. They may check whether the data is correct, and request its updating, rectification or integration, as well as be informed of the details of the subjects or categories of subjects to whom the personal data could be communicated, or who could have access to the data in their roles as controllers or processors of the data (art. 7 D.L. 196/2003). In accordance with the same article they have the right to obtain the cancellation, transformation into anonymous form or the blocking of data being processed in violation of the law, as well as opposing in any case, for legitimate motives, the processing of their data, even if it is pertinent to the aim of the data collection. Date: 29th October 2007

Interviewed
Name Evi (Paraskevì) Surname Kotti
Phone (0030) 26610 – 49467
e-mail evi_kotti@yahoo.gr