Salted Pork (jerky)


  • Pork: 1 back, de-boned, or for more tender chops or leg
  • Coarse salt
  • Allspice grain
  • Peel of 2 oranges
  • Olive oil
  • 1 liter of white wine or rosé wine



Cut the meat into large pieces, cover with coarse salt and leave for 2 days (more days makes it saltier).

Rinse, and place the meat in a pot with water, 1 liter wine white or rosé, the peel of 2 oranges and allspice and leave to cook.

Once cooked remove the meat and cut into portions.

Let it cool and when it is cold put oil in a skillet or saucepan and fry until golden brown.

When cold it can be kept for a few days in the refrigerator (e.g. 10 days).

If you want to keep for a long time, put the pieces in a container and use the oil from the frying to cover all the pieces.

Full July noon…
even if olive groves didn’t exist…
I would have invented them.
(Odysseus Elytis)