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pichtí
πνχτή
Pork jelly, made from a pig’s head, simmered for hours. The meat is chopped and then put in a mold mixed with eggs, carrots, capers, garlic, green olives, peppercorns and plenty of lemon juice, and stored in the fridge for 24 hours.
An acquired taste, but often served on Sámos at Christmas. Sometimes transliterated as pikti; in other parts of Greece it’s called tsiladia or ziladia.
Text © Dana Facaros
Image by Vl