GYROS: Gyros Rules

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GYROS RULES

Talking about Greek food, in terms of popularity, at least, gyros holds a solid place among the top ten.

The term comes from the Greek word “γύρος”, which means rotation, and it is inspired by the actual making of the food: The meat is placed on a vertical metal spit, which moves in a circular way, the fire, which roasts the meat, being steady on one side. As the spit moves slowly and circularly, the baker cuts with a big knife thin slices of the meat which is already roast, and the rest is left to slow-cook, making it “fresh” at any given moment. This all but trivial detail is probably one of the reasons for the popularity of the dish, along with its simple, yet delicious seasoning: salt, ground black pepper and sweet paprika is a basic mixture (in some regions in Greece, one could also taste cumin, oregano and other spices), letting the spotlight focus on the quality of the meat. The meat traditionally picked for gyros is pork (in some regions lamp is also used), and in recent years, chicken gyros is also a big success and very popular among consumers, both in Greece and abroad.

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AS CLOSE TO HANDMADE AS POSSIBLE

Ginis Greek Meat, based on excellent meat quality and exclusive recipes, makes gyros, kebab and souvlaki to remember.

Ginis Greek Meat company, active in the meat sector for many years, is located in Agios Ioannis Rentis (Attica Region) and distributes daily. The company’s factory produces kebab and souvlaki since 2016, and went into the gyros market in 2018, with great success and a growing list of satisfied customers.

Exports

The company currently sends its products to England, Belgium, Italy, Romania, and the next target market is Germany (they have just initiated a collaboration with a German partner). The goal is to solidify the brand’s position and create a solid distribution network there.

Products

The company produces more than 20 different types of meat products (filet, chicken-bacon, chicken nuggets etc), among which six types of kebab and minced meat products, such as beef doner, three types of souvlaki (pork, chicken breast, chicken leg), and two types of gyros (pork and chicken). The factory’s capacity is 5 tons of meat products -not just gyros- per day.

Sotiris ginis Owner Ginis Greek Meat

“We place great emphasis on the raw material and look for the best quality in the meat we use, precisely because our product is as close to handmade as possible.

New export products

The new delicacy is souvlaki made of milk-fed veal calves -the production has just started. The product just became available in Greece and the company is about to start exporting.

Best sellers

The company’s best seller is the kebab (combination of beef and lamb meat). Chicken gyros follows shortly after -in some markets (i.e. England), chicken gyros is far more popular than any other meat product.

https://www.ginisgreekmeat.com/