Zamponi is cured pork leg and is offered sliced as an appetizer.
It is similar to Italian prosciutto in appearance but has a spicier and saltier taste.
According to Apiranthos locals, for the zamponi to be a success the pig should be slaughtered when northerly winds blow because only then is the meat drained properly.
After draining, the entire leg is coated with a mixture of salt, pepper and cinnamon and is kept in a chest covered with coarse salt. It is left to ripen for about six months.