Ktima Vavouraki rear their own free-range, organic pigs on Crete, near Rethymno. They follow a traditional Cretan recipe to make their siglino, which is smoked using olive wood and flavoured with pepper and cumin. Siglino can be compared to the french rillettes and is delicous spread onto toast but is also often used in omlettes, pasta, chickpea soup and risottos.
• Ingredients: Organic, free range pork meat and fat, salt, pepper, cumin.
• Origin: Lampini, Rethymno, Crete.
• Net content: 500g
• Packaging: vacuum.