Once the meat has been boiled, and the fat removed, it is then corned with salt. After that, smoked with wood and aromatic herbs from the area.

Finally, it is boiled with wine and flavored with orange. It is preserved in traditional ways without any special treatment. It is traditional meze consumed either by itself, next to wine, ouzo, tsikoudia or beer, or as an ingredient in traditional recipes such as omelette and kayana.

Tip: A rich source of selenium, zinc, magnesium and B vitamins.