Around the end of January to the beginning of February and, at the beginning of the Triodium, the so-called “Pig slaughters” custom took place, the aim of which was to ensure that the family would have meat for an entire year. So, they smoked the pork in large cauldrons in olive oil and then directly stored it in the “downstairs” of the house, in large wooden jars with salt and oil. In this way the meat could be kept unchanged for a whole year. This particular meze was served mainly on Sundays at the family table, but it was also the main food during the olive harvest season.
