In ancient Crete, within the region of Pediada, lies the village of Galatas. Its inhabitants were renowned for their trade in locally produced raw materials, including vegetables, olive oil, raisins, and meat products such as kapriko.

Kapriko was pork roasted in a wood-fired oven, seasoned only with its skin and salt. The inhabitants of Galatas, renowned masters in its preparation, initiated the ‘vendema’ (a longstanding tradition) from Agios Georgios Epanosifis on 23^rd April, concluding on 31^st August at Agia Zoni in Dafnes. During this period, they journeyed with their donkeys to various festivals, including the Paliani Monastery in Venerato, Agia Irini in Spilia, and, of course, the famous Agia Marina in Voni. Over time, donkeys have been replaced by three-wheeled motorcycles and subsequently cars, which continue to transport products today, upholding the traditions and memories of our grandparents. They offer Cretans and visitors alike unique culinary experiences that reflect the island's rich heritage.

Ingredients:

• Large cuts of pork
• Coarse salt

Procedure:

To prepare the meat, it is first seasoned with coarse salt the day before cooking, with the amount of salt left to individual preference. On the following day, the wood oven is ignited, ensuring it reaches the appropriate temperature. The salted pork is then arranged in baking pans and placed inside the oven, after all coals have been removed. Once the meat is positioned, the oven is sealed shut with its lid, and a layer of mud, typically white soil, is applied around the edges for insulation. After approximately an hour of cooking, the oven is opened, and the meat is flipped over to cook on the other side, with any released liquids drained off. The cooking process continues by relighting the oven and repeating the same steps. Additional rounds may be necessary until the desired level of browning is achieved.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association