Akapnou

Akapnou is a Greek Cypriot term referring to a traditional method of preserving meat, particularly pork. The process involves smoking the meat for an extended period, typically over several days or even weeks, using specific types of wood and herbs to impart flavor and help with preservation. The resulting product is deeply smoked, with a characteristic dark color and a firm texture. The intensity of the smoke flavor differentiates Akapnou from other smoked meats. The term itself roughly translates to "smoked" or "without smoke," which might seem paradoxical. However, the "without smoke" aspect could refer to the absence of a direct flame and reliance on a low, smoldering fire, or potentially a historical distinction from other curing methods that didn't rely on smoke at all. Akapnou is a popular ingredient in traditional Cypriot cuisine.