Pork cooked in its own fat and stored in sealed terracotta pots, a Macedonian preservation technique predating refrigeration. The slow-rendered pork absorbs its own rendered lard, herbs, and spices during cooking and storage. Served spread on country bread with pickled peppers as a cold meze, or heated for a warm plate.

2 editor picks for Kavourmas in Thessaloniki, ranked by editorial score. All Thessaloniki signature dishes · Kavourmas across every city.