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The Greek Charcuterie through the ages

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Manage episode 451041492 series 2618300
Contenuto fornito da Thomas Ntinas and The Delicious Legacy. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Thomas Ntinas and The Delicious Legacy o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.

Hello my lovely archaeogastronomers!


Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.

I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...

I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!

What is "Syglino", "Apaki" or Pasturmas?


Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!


Support this show http://supporter.acast.com/the-delicious-legacy.

If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

150 episodi

Artwork
iconCondividi
 
Manage episode 451041492 series 2618300
Contenuto fornito da Thomas Ntinas and The Delicious Legacy. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Thomas Ntinas and The Delicious Legacy o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.

Hello my lovely archaeogastronomers!


Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.

I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...

I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!

What is "Syglino", "Apaki" or Pasturmas?


Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!


Support this show http://supporter.acast.com/the-delicious-legacy.

If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

150 episodi

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