Posirti
Ingredients
Pork ribs, red dry wine, salt, coriander, black pepper, cumin.
Preparation
We soak the meat in red dry village wine, salt and spices for fifteen days. The meat then is taken in the ‘kapnistiri’ so that the liquids are removed and the meat is smoked. It is then sliced and packed in a thermoforming package to secure its high quality, taste and again, most importantly its sanitation.
It is ideal for breakfast dishes, snacks, sandwiches, pizzas and salads. It can be served cold, grilled or fried.
The whole procedure takes more than a month of production and maturation. (The product should be kept refrigerated between 2C° - 4C°).
Typical Composition per 100g |
| Energy KJ/Kcal |
1,569/378 |
| Protein g |
28.1 |
| Carbohydrate g |
0 |
| Fat g |
29.5 |
Sample Images
