Crab

Ο crab is a traditional sausage preparation that is found mainly in Northern Greece, and especially in Eastern Macedonia and Thrace.

Its name comes from the Turkish word braised (= roast), a technique for preserving meat, which has been around for a long time.

Crab can be made with many types of meat: beef, buffalo, pork, sheep or goat. The buffalo without fat, the beef with minimal, the sheep with enough fat but with a concentrated taste, and the pork with much more.

Its production process is as follows: The meat is first salted to dry and then cooked over low heat for hours with spices (nutmeg, allspice, oregano, cinnamon, cloves) - depending on the producer, some add a little spice, others more - and simmer with fat. It is then kept in containers covered with its fat, when it is for home use, otherwise it is packed in cylindrical sticks, with a diameter of about ten centimeters.

Kavourmas - something between cooked meat and cold cuts - is one one of the most "delicious delicacies" of the Greek tradition and only in recent years has been released in the market of Athens.

It is eaten and cooked in many ways. The simplest is hot - to release its aromas -, with bukovo, on a toast. He is dreaming in the pan, with egg yolks or omelette, where we add peppers, salt and pepper and boukovo and quench with tsipouro. But also the trachanoto with kavourma that I tasted in Western Macedonia was a shocking tasting experience.

In the region of Lake Kerkini kavourmas is made from buffalo meat (often with a mixture of pork which is necessary for its fat) and its main cooking workshops are the Kerkini Farm, the Butcher from Rodopolis And the Rain which are standardized and so one can find it in department store chains.

A particularly fine and light buffalo barbecue that is like homemade I tried in tavern Border station in Byronia.