Greek Charcuterie


A very inspirational post though a simple one! Who would have thought there would be so much history and culture behind charcuterie? Not me, but it’s opened our eyes to explore food and it’s place in Society a lot more as we set sail on our Mediterranean cruise in a few days time. So, what IS the difference between Serrano and Iberico ham then?

An Evolving Life

A little while ago, flying to Thessaloniki from Athens, I saw an article in Aegean Airline’s inflight magazine on Greek Charcuterie. More specifically, the article focused on cured pork products from the Cyclades. Names like loza (or its variations, lonza, lozza or louza), bouboulo (or noumboulo) and apochti (or apaki) are Greek regional variations of cured pork, terms traced to Italian or Byzantine roots. The cut of meat and processing differ from place to place. Differences in processing are due in part to local traditions and availability of herbs and spices that are used in the curing.

It was an interesting read, a brief interlude during the 30 minute flight. However, it stuck with me when we returned to Athens, so I began a little bit of research on the world of smoky, salty, herby, dried or vinegar cured Greek hams.

Etymologically, some terms are…

View original post 552 more words

2 thoughts on “Greek Charcuterie

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.