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.

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