A Smoked Pork Tradition with Bold Flavor

People love apaki for its bold taste and unique preparation—it’s a staple of Cretan gastronomy. This traditional smoked pork dish dates back to the Venetian period, when smoking was used as a method of meat preservation. Over the centuries, it became a cherished part of Crete’s culinary heritage.

Apaki is made from lean cuts of pork, marinated in vinegar and seasoned with local herbs like thyme, oregano, and sage. After marinating, the meat is slowly smoked over aromatic wood, which gives it a deep, smoky flavor with just a touch of tang.

In modern Cretan cuisine, apaki is highly versatile. It’s commonly served as a meze, thinly sliced and paired with cheese, olives, or a glass of raki. It also adds a rich, savory element to omelettes, salads, pasta, or even legume-based dishes. Some traditional recipes include it in Cretan pies, offering a smoky twist to familiar flavors.

Apaki reflects Crete’s ability to blend tradition and taste, offering a culinary experience rooted in the island’s history, yet perfect for today’s table.

Photo Credits 

Wikipedia – C messier – CC BY-SA 4.0