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Tuesday, April 27, 2010 11:27 AM |
| Apokti |
| Local cured pork meat of Santorini. |
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Saturday, October 04, 2008 1:50 PM |
| Cured meats |
| While pork provided the necessary protein to see farmers through the hard winter months, the goat, an island ubiquity, provided at least one unusual treat: pastourma. |
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Saturday, October 04, 2008 2:45 PM |
| Louza |
| Among the most delicious preserved pork specialties is the louza, which means loin, so named for the cut of meat used in its preparation. |
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Thursday, October 02, 2008 1:05 PM |
| Preserved pork |
| The pig slaughter provides myriad delicacies, starting from the tziladia, or jellied pork-head cheese, in other words-to rendered fat, called glina, which was used like butter. |
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Saturday, October 04, 2008 1:23 PM |
| Sausages |
| Perhaps the most famous Aegean island sausages are the sun - or airdried sausages of Mykonos. |
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Tuesday, April 27, 2010 12:14 PM |
| Siglina |
| Small pieces of pork meat preserved in fat |
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Wednesday, October 01, 2008 12:56 PM |
| Stuffed lamb and goat |
| Mainland Greece might be known for its cliche images of lambs roasting on a spit, but in the Dodecanese and Cyclades the Paschal feast is different. |