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tsiríngia

τσιρίγγια

tsiringia

Tsiríngia are the bits of meat left over after very fatty pieces of pork are rendered and all the fat (μίλλα, mílla or lard) has melted off. Popular on Rhodes, and used to flavour pasta, rice dishes or even spread on bread with sugar or salt.

Aegean Islands

Meats and poultry

Text © Dana Facaros

Image by aokboy