Peloponnese Meat: good Greek Arcadia food

Showing posts with label good Greek Arcadia food. Show all posts

The most popular traditional Greek products on Exports knows PeloponneseMeat.

The Greek cuisine and the traditional local products of Greece are globally famous for their taste and nutritional benefits. They support a balanced diet model, which ensures better quality of life, well- being and physical health in general. Not to mention their unique taste…
It is no coincidence that the last years 37,000 foreign users, from 145 countries all over the world, looked for Greek products and Greek export businesses through the official Panhellenic Exporters’ Association website. Most visitors came from the U.S.A., Britain, China, Germany, Cyprus, Bulgaria, India, Italy, Turkey and France. (greekreporter.com)
There are actually many traditional Greek products of high quality, good taste and nutritional value! The most popular are Ouzo, Greek White Wine "Moschofilero", Greek Traditional Feta White Cheese / PDO, Greek Olive oil, Greek Smoked Pork in Olive Oil, Traditional Greek "Xylopites" Pasta, Greek Frozen Ready Meal Moussaka, Greek Honey, Jams...
Everyone looking for Greek goods knows PeloponneseMeat.
Meet us on https://gr1301526338ugyj.trustpass.alibaba.com/

Before the discovery of refrigeration..."Syglino"

Before the discovery of refrigeration, a way to preserve food with the meat first was to be found. The main maintenance medium was salt. Salt is used from ancient times until the 1960s in Greece. In every Greek home, however, there must have been a jargon for "time of need". There was a mousafir and the housewife of the house had to take the mousafir. What would he do? Would you order delivery? He took a piece of lean meat out of the pot, threw it on the pan along with tomato and cheese, bread would have fermented, went down to the basement or sent the child to the grocery store or to the neighbor for wine and all ready. This is how the Traditional Greek Salted Pork Meat "Syglino" has been preserved to this day. At the time we mentioned many homes, they had raised a pork. The pork was black and very fat. The pork breed was kept from ancient Greece and was at the expense of hundreds of hundreds. Pig slaughter took place before Christmas or the days of Apokreus. "Tsiknopemti" was the day when households were doing the crap. Alternatively, some households smoked pasta by using the smoky or cypress branches for smoking.
However, from the second to the third day it is more delicious. It is eaten plain, kayaking the sauce for pasta etc ....
See our own Traditional Greek Salted Pork Meat "Syglino" .

How do we distinguish good salami?

From the smell.

Good salami has a soft smell of fresh meat. It is enough to smell an industrial salami to understand the difference.

How mature it is.

The darker the color and the harder it is when we push them, the more mature and tasty they are.

From appearance.

The livelier and more distinct the pieces of fat, the better.

From the taste.

Air salami from small crafts are usually tastier. They have a more stiff texture. They also have an acidic aftertaste and a very light "tangilla", due to the fermentations during maturation.

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Meat By-products (frozen & corned) by Peloponnese Meat on Alibaba

Portions of Greek traditional mouzaka

Portions of Greek traditional mouzaka or moussaka!
A traditional greek recipe, loved by those who visit Greece.
We have been in the market for meat products for many years and we choose the best Greek traditional meals for our exports, please visit: