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The strong, garlicky salami is called saltsisi on the island of Tinos.
It is a local sausage consumed like salami and made from pork meat flavored with garlic, spice, fennel seed, pepper and red wine. It is stuffed in natural viscera and then hung out to dry in the air for at least 15 days. An amazing, spicy meze!
Photo: lifo.gr
