Traditional Cured Meat
APAKI AND SIGLINA – SPECIALTY SMOKE-CURED PORK CUTS – AND VINEGAR SAUSAGES MAKE FOR EXCELLENT TIDBITS IN THE CRETAN MENU.
What makes their flavor so unique is the very particular curing method, which involves smoking the pork over herbs, and thus infusing it with all their wonderful aromas. The procedure evolved out of the necessity to naturally preserve meat and consume small quantities during the year so as to never run out. Creative Greek cuisine is increasingly using apaki instead of imported Italian and Spanish cured meats.