A little while ago, flying to Thessaloniki from Athens, I saw an article in Aegean Airline’s inflight magazine on Greek Charcuterie. More specifically, the article focused on cured pork products from the Cyclades. Names like loza (or its variations, lonza, lozza or louza), bouboulo (or noumboulo) and apochti (or apaki) are Greek regional variations of cured pork, terms traced to Italian or Byzantine roots. The cut of meat and processing differ from place to place. Differences in processing are due in part to local traditions and availability of herbs and spices that are used in the curing.

It was an interesting read, a brief interlude during the 30 minute flight. However, it stuck with me when we returned to Athens, so I began a little bit of research on the world of smoky, salty, herby, dried or vinegar cured Greek hams.

Etymologically, some terms are…