Vinegar Sausage

There is nothing quiet about this sausage. It belongs to the Cretan products that announce their origin at once: a strong character, a deep and authentic flavour, a personality that is anything but accidental.

Small, selected pieces of fresh pork are marinated in vinegar for two days. That is a natural way of preserving the meat, and it also gives the light, pleasant acidity that sets this sausage apart. The technique is traditional; the production behind it is modern and careful.