Cretan Smoked Apaki
Lean pork fillet with a gentle acidity from the vinegar and the aroma of the herbs it is smoked with.
Cretan Products
Crete has taught us that good flavour begins with the right raw material and with respect for the way things have long been made. Every product here starts from selected meat and follows traditional recipes and techniques: marinating in vinegar, then natural smoking over beech wood with aromatic herbs from the island. Production is run to current food safety standards. No unnecessary additives, no compromise on quality, and flavours that keep their own character.
The range covers apaki, the traditional Cretan smoked pork fillet; syglino, pork cooked until much of its fat is drawn off, then smoked and sliced; and the traditional sausages. Different products, one commitment: to honour Cretan tradition and to meet the needs of a modern diet.
Products
Cretan Syglino
A Cretan cold meat of pork, sold ready-sliced: it goes into a salad, through pasta, over pizza, or onto the breakfast plate.
Smoked Chicken Apaki
Chicken rather than pork: a whole fillet, naturally smoked over beech wood, 25 g of protein per 100 g and Halal certified.
The Original Chania-Style Sausage
The Chania tradition in a sausage: selected pork, herbs and spices, naturally smoked and made without preservatives.
Vinegar Sausage
Small pieces of fresh pork sit two days in vinegar: a natural way to keep it, and the sharp note that sets it apart.
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