Home Deli Meat Vavourakis Organic Smoked Siglino 500g

Vavourakis Organic Smoked Siglino 500g

The Vavourakis family have been hand rearing free-range, organic pigs for decades near the beautiful Venetian town of Rethymno in Crete. They follow a traditional local recipe to make their cured pork ‘siglino’, which is delicately smoked over olive wood then flavoured with pepper and cumin. Siglino can be compared to French rillettes and is rich and delicious spread on toast but is also often used in omelettes, pasta, chickpea soup and risottos. It has a pulled pork texture. The siglino is frozen immediately after production and will be sent out to you frozen. Place in the freezer when you receive it or stored it in the fridge and consume within 7 days.
Unit Price £2.20 / 100 g
Net content: 500g

Packaging: Vacuum pack

Ingredients: Organic, Free Range Pork Meat And Fat, Salt, Pepper, Cumin

Incredible spread on toast with capers or chopped pickles. Be daring and try it with marmalade.

Ktima Vavouraki, Rethimno, Crete

Ktima Vavouraki rear their own free-range, organic pigs on Crete. They follow traditional Cretan recipes to make their sausages, which are smoked using olive wood and Cretan herbs such as sage, marjoram and thyme, along with stamnagathi, a leafy wild green that grows mainly in Crete and is considered to be one of the Cretans’ secrets for well-being and longevity. Vavourakis farm is located in the mountainous region of Lampini, in Rethymno Crete, away from human settlements. The untouched landscape, with its low, bushy vegetation is ideal for organic stock raising. In the 170 acres of the farm there are rocky areas, left in wilderness, and small plateaus. The pigs, grouped according to their age, live in the open. Little, movable huts are used for shelter. The pigs are free to move, to graze, dig, and do whatever keeps them happy. The animals diet is supplemented by certified, organic products: grain, fruits and vegetables, and Greek herbs, such as oregano, are used as a means of protection against diseases.

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