There are family businesses that grow alongside the families behind them, passing down not only expertise from one generation to the next, but also a distinct philosophy about their products. For the Kouralidis family, this journey began in 1962, when Stylianos Kouralidis took his first steps in the meat and butchery trade, guided by two fundamental principles: quality and customer service.

From those early beginnings to today’s ASPIK Kouralidis Charcuterie, the business has followed a path of steady development, investment and adaptation to the demands of each era. Today, the Kilkis-based company is in the hands of the second generation, Kyriakos Kouralidis, continuing to combine the traditions of Greek charcuterie with modern production and packaging methods.

From a butcher’s shop in 1962 to a new era

The Kouralidis family’s story in the industry began in 1962, with the operation of retail shops and daily contact with meat and the needs of the market. The experience accumulated over decades laid the foundations for the next stage of the business.

A significant milestone came in 2007, with the opening of a new wholesale and retail shop in modern 200 sq m premises. The business continued to expand until 2023, when the acquisition of ASPIK Charcuterie, located in the Kilkis Industrial Area, marked a new chapter for the family.

The 2,500 sq m production facility enabled the Kouralidis family to move from purely commercial activity into organised charcuterie production, while simultaneously investing in infrastructure, equipment and the development of a new sales network.

A charcuterie with a butcher’s shop philosophy

Although production now takes place in a modern facility with a capacity of up to 8 tonnes per day, the company’s philosophy remains firmly connected to the family’s roots.

ASPIK Kouralidis does not approach production as an impersonal industrial process. Instead, the experience gained since the family’s first butcher’s shop in 1962 remains a constant point of reference. Particular emphasis is placed on the selection of raw ingredients, flavour, consistency and the aim of creating cured and processed meats that retain the character and quality one would expect from a good traditional butcher’s shop.

As the family themselves put it: “Good charcuterie starts with good meat. You can change the recipe. You can change the spices. You can change the packaging. But if the raw ingredient is not right, there is nothing that can hide the difference.”

From traditional sausages to sliced charcuterie

The ASPIK Kouralidis range covers a wide variety of charcuterie products, encompassing both traditional specialities and classic everyday favourites.

The sausage range includes country-style sausages with leek, smoked varieties, as well as options with a spicier or milder character.

The range also features smoked meats, including smoked steak and smoked pork or beef fillet, naturally smoked over beech wood.

A special place is reserved for cured meats, such as smoked cured salamis, alongside classic sliced charcuterie including ham, mortadella, pariza and smoked or boiled turkey. There is also a broad selection of sliced products, with an emphasis on the quality of both the meat and the carefully selected seasonings.

Investment in production and nationwide growth

The acquisition of ASPIK in 2023 was not simply a change of ownership, but the starting point of a new chapter in the Kouralidis family’s story. Alongside investment in the production facility, a dedicated sales department was established with the aim of developing partnerships throughout Greece.

Distribution is carried out using the company’s own vehicles, with particular emphasis placed on working with small independent retail shops. This approach is directly linked to the company’s philosophy: although production now operates on a significant scale, its relationship with the product remains rooted in the traditional butcher’s shop.

In this way, ASPIK Kouralidis aims to build a bridge between organised production and small-scale retail, offering consistent quality at a competitive price.

Quality as the foundation

In food production, quality is about far more than flavour. It also depends on monitoring every stage of the production process. For ASPIK Kouralidis, quality has been a longstanding principle, accompanying the business since the very beginning of the family’s involvement in the meat trade.

The facility operates in accordance with the international IFS Food standards for food safety and hygiene, with the aim of maintaining strict control throughout the production process. The company also places particular emphasis on certification procedures and consistent quality control.

The use of fresh meat and the commitment to preserving authentic flavour are key elements of the company’s philosophy, summed up in its motto: “From good to better.”

From a butcher’s shop established in 1962 to a modern 2,500 sq m production facility in the Kilkis Industrial Area, the Kouralidis family’s journey reflects a story of continuous evolution.

Here, tradition is not seen as an alternative to modern production, but as the foundation on which the next chapter is built. Today, ASPIK Kouralidis Charcuterie continues to invest in production, certification and the expansion of its distribution network, while preserving the family philosophy that has stood behind the Kouralidis name for more than six decades.

It is a family business that continues to evolve while keeping tradition, flavour and the careful selection of raw ingredients at the heart of everything it does.