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" .
