A traditional cured meat, in the Greek part of Thrace. Greek kavourmas is made with pork, cow, beef (Thrace and Kalymnos island), buffalo (Εastern Thrace and Macedonia), sheep, or goat, the day after slaughtering the animal
Kavourma is a slow-cooked product similar to confit.
The meat is cut into chunks, salted overnight and cooked slowly for 4-5 hours in its own fat. The fat is supplemented with olive oil and the meat is then cooked until moist and tender. Black pepper and spices such as nutmeg, cinnamon, cloves or oregano add to the meat characteristic flavor.
The finished kavourmas are packed into jars, covered with purified fat and stored in a cool place to use over the following months. Modern methods use a big salami casing
And the right person to show me her modern way of using kavourma is none other than my good friend Stella Spanou, a renowned chef living in Xanthi. And this is where I am taking you
This episode is sponsored by: www.ol-eve.com/
Filmed and edited by: Tony Kavalieros www.thegreekchef.us
Edited on: ‪@FilmoraWondershare‬
Music by: ‪@FesliyanStudios‬
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