Pork cooked in its own fat and stored in sealed terracotta pots, a Macedonian preservation technique. Served spread on country bread with pickled peppers as a cold meze, or heated warm.

Kavourmas is one of the oldest preserved meat traditions in the Macedonian highlands, a winter food preparation that sustained households through the cold months. The technique is cognate with French confit; the flavour profile is distinctive for the allspice, bay and pepper combination. In Thessaloniki the cold cuts arrive as the opening meze plate at Ladadika tsipouradika.

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