Crete, Greece
Apaki
Απάκι
Cretan vinegar-marinated smoked pork.
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Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Cyprus
Lountza
Λούντζα
Pork tenderloin brined, marinated in red wine and coriander seed, then cold-smoked over aromatic wood.
Greece
Sardeles Pastes
Σαρδέλες παστές
Greek salted sardines, cured in salt and served with olive oil and lemon. A meze and ouzo companion, salty and savory, a seafood appetizer, served with bread, an island specialty.
Peloponnese, Greece
Syglino
Συγγλίνο
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.