Zalatina
Zalatina (Pork in Vinegar Jelly)
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| ~ This is a Cypriot dish which is made mostly in the country side where people raise their own animals for their own use. ~ It is mostly made in the fall and it is preserved and eaten over the cold winter days. ~ It is country wide known and used in almost every Cypriot house and restaurants as an appetizer accompanied with some home made wine or Zivania (home made drink). ~ It is made from different parts of the pig especially from the head, feed and ears. ~ In some parts of the country people like to use some other parts of a pig plus some vegetables in Zalatina. ~ In order to make some Zalatina you need a whole, half or part of a pigs head, (According to the quantity you want to make), some pigs feet, ears and any other part of the pig preferred. ~ Wash well and place all the meat in a large casseroll with some pepper corns and salt. ~ Boil until meat is separating from the bones. ~ Remove casseroll from heat, strain the juice in another clean casseroll, add white vinegar salt and pepper to taste. ~ For every three cups of juice you add one cup of vinegar. ~ Debone the meat, cut in medium pieces and place in deep glass Pyrex containers or clay containers. ~ Pour mixed juice over the meat until is covered. ~ Add some rosemary and some hot red peppers if preferred. ~ Let it cool, cover your containers and store in the refrigerator. ~ Zalatina can be kept for a long time. ~ To serve, remove the white fat from the top, place Zalatina in a dish with the jelly and cut in small pieces. |
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