Handmade sausages and cold cuts in Ilioupoli, Athens

Pork is the backbone of the range. Λουκάνικα Χοιρινά με Πράσο is the classic Greek pork and leek sausage for the grill, finished with lemon. Λουκάνικο Χοιρινό Χύμα comes as one long coil: roll it into a spiral and pin it with two skewers crossed through it, so you can turn the whole thing in one piece. Λουκάνικο Χοιρινό Πικάντικο is the spicy one and works in a pita with onion and yoghurt, while Λουκάνικο Χοιρινό με Γραβιέρα needs a gentler fire, since the cheese melts inside and pushes against the casing.

Λουκάνικο Κλιμαντίρης and Λουκάνικο Πρόβειο, the sheep sausage, carry a stronger, more savoury character and take oregano and plenty of lemon. On the leaner side you have Λουκάνικο Βοδινό (beef), Λουκάνικα Αγριογούρουνο (wild boar), Λουκάνικο Βουβαλίσιο Νωπό (fresh buffalo), Βουβαλίσιο Ριγανάτο-Πρασάτο with oregano and leek, and Βουβαλίσιο Λουκάνικο με Γραβιέρα. Buffalo carries less intramuscular fat than pork, so it dries out faster: moderate heat, and off the grill as soon as it firms up. For children there is Λουκάνικο COCKTAIL, which needs only a couple of minutes in a pan.

Do not prick them. The casing is what keeps the fat and juices inside, and every hole drains them into the coals. On a charcoal or gas grill, work over moderate, indirect heat: set the sausages on the calmer side, turn them every two to three minutes, and count on roughly 15 to 20 minutes depending on thickness. If dripping fat flares up, move the sausages rather than throwing water on the fire.

In a pan, the water method is reliable: a finger of water, a lid, low heat until it evaporates, then let them colour in their own fat. Fresh sausage is ready at an internal temperature of about 70 to 75 degrees Celsius. If you use a thermometer, go in sideways towards the centre. Rest them three to four minutes before cutting, otherwise the juices end up on the plate instead of in the sausage. For portions, count 200 to 250 grams per person when sausage is the main event, and 100 to 120 grams when it shares the grill with other meat.

Σουτζούκι Πολίτικο με Βουβάλι, the Constantinople style spiced sausage made with buffalo, is best sliced on the diagonal about one centimetre thick and given half a minute per side in a dry pan over moderate heat. No oil, and do not walk away, because the spices catch quickly. It is very good with fried eggs, in a pita, or on flatbread. Τσορίθο Βουβαλίσιο, the buffalo chorizo, goes into rounds and gets a short sauté before you add rice, pulses or potatoes, so its colour and aroma pass into the fat in the pan.

Σαλάμι Μπύρας Βουβαλίσιο should be sliced thin and left out of the fridge for about fifteen minutes before serving so the aromas open up. BACK BACON is cut from the loin rather than the belly, which makes it leaner than streaky bacon, means it shrinks less, and suits breakfast or a sandwich with two or three minutes per side in a dry pan. Καπνιστή Μπριζόλα, the smoked chop, wants moderate heat and a little patience, just enough to warm through and colour. Παστό Χοιρινό Τσιγαρίδα is salt cured, so taste before you season the dish, and use it with greens, an omelette or beans. For a cold platter, count 60 to 80 grams of charcuterie per person.

The shop is at Κάτωνος 6-8, Ilioupoli 163 45, Athens. Opening hours are Monday, Wednesday and Saturday 08:00 to 17:00, and Tuesday, Thursday and Friday 08:00 to 20:00. We are closed on Sunday. Call 210 9758744 during opening hours and tell us what you are planning to cook, so we can point you to the right sausage or cold cut. If your Greek is limited, that is fine: point at the counter, or read the Greek product names off this page and we will sort you out.

You can also order and pay online through the shop app. Delivery runs daily from 12:00 to 16:00 across Ilioupoli, Argyroupoli, Agios Dimitrios, Dafni and Vyronas. When your order arrives, refrigerate whatever you will eat in the next two to three days and freeze the rest in portions, wrapped tightly so no air gets in. Thaw in the fridge overnight, never in warm water on the counter. If you want a recommendation for a specific dish, ask at the counter or on the phone.