Kassaki Charcuterie’s Traditional Cretan Apáki is a smoked pork product rooted in long-standing preservation practices on Crete. It is made from selected cuts of fresh pork that are marinated in vinegar and then slowly smoked over beechwood.

This process creates a firm texture and a balanced flavor profile. Mild acidity from the marinade blends with clean and persistent smokiness.

The recipe remains simple and relies on salt and local spices, without artificial preservatives. The product reflects a minimal intervention approach focused on the quality of the raw material.

Apáki is usually sliced into thin pieces and briefly cooked before serving. This step enhances aroma and softens the texture.

It is traditionally served as part of a meze selection with wine or raki. It can also be used in pasta, salads or vegetable-based dishes.

In these combinations it adds depth without dominating other ingredients. Kassaki’s version preserves the original character of this regional specialty.

At the same time it adapts well to modern culinary use.