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A traditional Greek recipe
Method
Cut the meat into strips and pass it through the minced meat machine (13 cm disc)
Grind the spices using a mortar
Place the minced meat, spices and wine in a bowl and mix well
Place in the refrigerator for one to two hours
Pass the intestines into the funnel of the machine and fill them with the minced meat
Hang them in a well-ventilated place for two days
Smoke them in the handmade smokehouse for about 10 hours and leave them overnight in the smokehouse
Ingredients
For 1 kilo of pork
200 g belly
300 g shoulder
260 g neck
240 g fat from belly
2 g savory dry
1 g fennel seeds
1,5 g allspice
1 g anise
1,5 g paprika powder hot
2 g black pepper
1 g coriander
1 g cumin
20 g salt
50 ml dry red wine

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