Singlino | Monemvasia

It is salted pork smoked with green sage, with its meat coming from the pork’s leg without the fat.

Photo by: www.shinygreece.com | Athina Liakopoulou

The meat has been cut in pieces and put into salt for 10 days. Then it is washed and smoked with olive wood, and then boiled in water with wine, daphne and orange.

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