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" .

Exports of luxury Greek MEAT products from Peloponnese Meat. (VIDEO)

Greek Smoked Corned Pork in Olive Oil - Exports

In the past, Smoked / Corned Pork in Olive Oil served the process of storing and preserving meat at a time when there was no refrigerator. For the pork it is necessary:
-1 kg of pork tenderloin and pancetta,
-1 cup of tea white or rosé wine,
-1 handful of salt,
-savory,
-cinnamon,
-an orange,
-and olive oil...
Today it is an excellent “Greek meze” (meal) and accompanied by ouzo or wine ...

Greek Smoked Corned Pork in Olive Oil is on Alibaba from Peloponnese Meat.