Cut the pork into elongated strips and wash them well. Place them in a container full of vinegar and leave them for 2-3 days. Then season well and hang them about half a metre directly above the place where you are going to light the fire. Try to make the fire from twigs of sage, bay or another Cretan aromatic plant, so that the meat will absorb their aroma and be even more delicious. Cover the fire with ash so that it smokes constantly, and leave the meat hanging over it, to cook and brown in the smoke. This is an excellent appetizer to serve with wine and can be kept for a number of days.
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