Cured Meats
Syglino
Συγγλίνο
Peloponnese, Greece
A Mani (Peloponnese) cured pork, smoked and preserved in olive oil, spiced with orange and herbs. A regional specialty, savory and aromatic, served as a meze or with eggs, a Mani tradition.
Original eatfuls sticker artwork
What it is
A closer look at Syglino.
A Mani (Peloponnese) cured pork, smoked and preserved in olive oil, spiced with orange and herbs. A regional specialty, savory and aromatic, served as a meze or with eggs, a Mani tradition.
What to look for
Know it when you find it.
Dark, smoky, cured pork pieces in olive oil, savory and aromatic, served as a meze, a Mani specialty, a regional tradition.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Syglino.
Names around the table
One food, more than one name.
Keep exploring
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Paphos, Cyprus
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Απόχτι
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Samtskhe-Javakheti, Georgia
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Აპოხტი
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Appenzell, Switzerland
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Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
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Αυγοτάραχο
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Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
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Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic