Syglino of Laconia - Sausages

Συγκλινο is a salted pork preserved in clay, that is, its fat. With its history starting from the ancient pig carcasses and the need to preserve the meat for long periods of time, large pieces of pork fat are smoked over local aromatic herbs and then boiled in water with oranges - others put with cloves, orange, carnation, orange spices and quench it with wine - and put in containers covered with olive oil, ready for use. Known since antiquity, it is referred to in popular texts as “Kouroupiasto", Ie preserved in clay containers" Kouroupia ". It is eaten raw, plain, but it is a shocking meze along with rustic fried eggs and coarsely chopped potatoes.

A local butcher explains about the Laconia conglomerate:

"Put the pork in salt for three to five days, cut into strips and engraved. We hang it like this on the hangman (hanger) over the fire - which produces only smoke - they smoke it with sage for ten hours ". 

Of course, some people smoke it for 20 hours and others, together with the sage, add cypress and rope, so the nuances of the taste are different. The same goes for sausage made exclusively from pork, orange, salt, pepper and spices, also hung and smoked for ten hours.

Siglino of Laconia and sausages you will find them at Laconia in butchers but also in two important family crafts:

Tritakis Meat Factory

A little south of Sparta, in Riviotissa, are the Tritaki brothers (http://tritakis.gr), a model family craft that produces the convergent in the same traditional way as in the old days and in the opinion of many, the Tritaki meat factory is the leading in the region of Laconia.

Andromida Meat Factory

The traditional way of smoking is at the center of the production process of famous smokers Andromida sausages. A modern family butcher shop in Monemvasia prepares convergent with aromas of wine, laurel and spices, and three types of sausages flavored with herbs: rustic smoked sausage of Monemvasia with cloves, sausage with orange.