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Contenido proporcionado por Thomas Ntinas and The Delicious Legacy. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Thomas Ntinas and The Delicious Legacy o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
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The Greek Charcuterie through the ages

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Manage episode 451041492 series 2618300
Contenido proporcionado por Thomas Ntinas and The Delicious Legacy. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Thomas Ntinas and The Delicious Legacy o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

Hello my lovely archaeogastronomers!


Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.

I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...

I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!

What is "Syglino", "Apaki" or Pasturmas?


Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!


Support this show http://supporter.acast.com/the-delicious-legacy.

If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

150 episodios

Artwork
iconCompartir
 
Manage episode 451041492 series 2618300
Contenido proporcionado por Thomas Ntinas and The Delicious Legacy. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Thomas Ntinas and The Delicious Legacy o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

Hello my lovely archaeogastronomers!


Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.

I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...

I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!

What is "Syglino", "Apaki" or Pasturmas?


Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!


Support this show http://supporter.acast.com/the-delicious-legacy.

If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

150 episodios

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