Συγκλινο

Συγκλινο it is a salted pork maintained within clay, that is, its fat.

By history of the synglin to start with the ancient pork 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 boil in water with oranges - others put in cloves, orange peel, cinnamon, spices and quench it with wine - and put in containers covered with olive oil, ready to use.

Known since antiquity refers to popular texts as "Kouroupiasto", ie preserved in clay containers "Kouroupia".

The convergent is eaten raw, pure, but it is also shocking meze along with rustic fried eggs and coarsely chopped potatoes.

A local butcher explains:

«Put the pork for three to five days in salt, 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, olive and spinach, so the nuances of the taste are different.