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Gournopoula Messinia

Gournopoula Messinia

Η piglet is its characteristic delicacy Messinia. The most popular traditional "gournopoula" cooked on a spit, impresses with its sweet meat and crispy skin.

It is found throughout Messinia - and less so in the rest of the Peloponnese -, in taverns but also by wanderers. The custom in Messinia dates back to the Turkish occupation because the piglet was not in danger of being eaten and snatched by the conquerors, like any other slaughtered, because the Turks did not eat pork because of religion.

The production process is simple.

 

Recipe for piglet

We take a piglet from the butcher weighing 50-55 kg, we pass it on the spit and we add salt and a handful of oregano in the belly.

Then we sew the belly and at midnight we put it on the grill on high heat but from afar and on the side where it is cooked for 9 to 10 hours.

When the cooking is over, the piglet will have lost about half its weight but will taste like Turkish delight!

  • Gournopoula Messinias - Greek Gastronomy Guide
  • Gournopoula Messinias - Greek Gastronomy Guide
  • Gournopoula Messinias - Greek Gastronomy Guide
  • Gournopoula Messinias - Greek Gastronomy Guide
  • Gournopoula Messinias - Greek Gastronomy Guide

Contact

Contact
  • Category
    Dishes
  • Location
    Kalamata

Location

Gournopoula Messinia

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