A Legacy of Traditional Craftsmanship

 Evritania, a mountainous region in Central Greece, is renowned for its high-quality prosciutto production, combining traditional methods with the area’s pristine natural environment. The region’s cold, dry winters and clean mountain air provide the perfect conditions for curing meat, making Evritania’s prosciutto, known locally as apaki or noumboulo, a prized delicacy across Greece.

The process begins with selecting the finest pork legs, which are then salted and seasoned with a mixture of spices, herbs, and sometimes garlic. The meat is left to cure naturally for several months, absorbing the flavors of the seasonings while slowly drying in the cool, crisp air. This curing method, passed down through generations, results in prosciutto that is deeply flavorful, with a delicate balance of saltiness and the natural sweetness of the pork.

Evritania’s prosciutto is celebrated for its tender texture and aromatic taste, often enjoyed thinly sliced with bread or cheese. Its rich, savory flavor also pairs beautifully with local wines. This artisanal product reflects the region’s commitment to preserving traditional methods and offers a taste of Evritania’s natural beauty and culinary expertise.

The production of prosciutto in Evritania not only supports local traditions but also highlights Greece’s lesser-known contributions to the world of fine cured meats.