Apaki is a traditional smoked cold cut of Crete, famous for its taste and aroma. It is fat-free pork that is prepared mainly from the tenderloin or pork leg. After the meat is selected, salt and pepper are added to it, and then it is sprinkled with aromatic herbs (such as sage, basil, savory, oregano, etc.) and marinated for several days with vinegar and wine. After that the meat is hanged in a special place where it is smoked with branches from olive or cedar trees, as well as aromatic herbs.
It is eaten either on its own, either served along with other foods (legumes, pasta, soups, etc.) or as an accompaniment to alcoholic beverages.