top image food
apaki.jpg

‘Apaki’ is one of the most delicate, delicious, fragrant, delectable pork used in traditional sausages. It has deep traditional roots for human survival and the need to preserve and consume meat. It owes its distinct taste to the good raw material and the way it is prepared. It is mainly made from fat-free cuts of pork which are very tender and the leg.‘Apaki’ is one of the most delicate, delicious, fragrant, delectable pork used in traditional sausages. It has deep traditional roots for human survival and the need to preserve and consume meat. It owes its distinct taste to the good raw material and the way it is prepared. It is mainly made from fat-free cuts of pork which are very tender and the leg.

In pre-industrial societies, traditionally every household raised animals and the pig was raised to be slaughtered at Christmas. The breeding of domestic pigs was not particularly difficult because it’s not picky with what it eats as it feeds on leftover food and non-human food. The animal's weight increases dramatically within a few months without any special care required.In pre-industrial societies, traditionally every household raised animals and the pig was raised to be slaughtered at Christmas. The breeding of domestic pigs was not particularly difficult because it’s not picky with what it eats as it feeds on leftover food and non-human food. The animal's weight increases dramatically within a few months without any special care required.Meat-eating has been rare in Crete since antiquity; rural populations have generally been fed plant-based foods. Meat was usually eaten after a long fast. On Christmas Eve (a long period of fasting ended) they slaughtered the pig and tried to make the most of all the parts of the animal. The need to maintain food for a long time led to the technique of smoked meat.Smoked meat was made in the fireplaces of the house. Inside the chimney, there was already wood from which the meat was hung for smoking. The preparation began with cutting the meat into strips. The thinner the strips, the faster the smoking process. The secret was to marinate the meat by adding red wine, vinegar, salt, black pepper, plenty of cumin and a little oil. After covering it well, they left it in a bowl for twenty-four hours while taking care to stir it occasionally. To achieve smoked flavor, they collected fresh olive, orange, lemon, cypress and apricot branches. By adding cool branches of sage, thyme, lemongrass, basil, bay leaf and sage, they achieved excellent smoking with aromatic plants.In more recent times, when the economic and social conditions changed, apaki continued to be produced by small village producers appearing in baskets or boxes in the popular markets of Heraklion. Their children, who had moved to the urban centers, carried the customary celebration this wonderful food to their new surroundings.Today, artisanal businesses have developed that market traditional products, including poultry and sausages.Thanks for the text Leonidas Koudoumoyannakis (Economist and folklore specialist)

Ingredients:
5 kg of pork (tenderloin or leg)
500g coarse salt
15g pepper
20g cumin
50g oregano
50g of thyme
15-20 laurel leaves
Vinegar

Method:
Cut the meat into strips and cut in half so that it can be smoked better.
Put the meat in a large bowl and add the salt and spices. Pour on enough vinegar until the meat is completely covered. Cover tightly and leave in the marinade for two days, stirring occasionally.
After the appropriate time has elapsed, remove the meat from the marinade and hang it. We can smoke it in the fireplace or on a grill. Prepare the fire, light the wood and let it take heat then slowly add olive, orange, lemon, cypress, apricot, sage, thyme, lemongrass, basil, bay laurel, and thyme. This will achieve excellent smoking. Hang the meat about 50 centimeters above the charcoal. We are careful to have continuous smoke rather than flame. Allow the meat to be smoked for about eight hours.
Our apaki is ready to be enjoyed on its own or as an accompaniment to other dishes.
It can be stored in the refrigerator out of the fridge wrapped in greaseproof paper.


Good luck!!!

2

 

13

4

5

6

7