The Cretans consume larger quantities of lamb and goat and less beef and pork.Traditional livestock farming would be nothing special if it weren't for the abundance and nutritional value of the indigenous herbs on which the flocks feed. That's what makes their milk and meat so tasty, and their owners so proud.

One of the best known ways of cooking goat and lamb meat is ''ofto or antikristo".
The ofto or antikristo still cooked today by several Cretans, who recognize the uniqueness of flavor that it offers. It is, however, also one of the delicacies that can be found in taverns and restaurants on the island. The whole secret lies in the fat that melts onto the pieces of meat and gives it a flavor, like that of the smell of wood burning.
Ofto or antikristo is the meat that is not placed on the fire – as we do when we grill – but on the side, facing the fire. Each piece is put on a spit, usually made of maple wood and salted and to be thoroughly cooked, it takes about an hour and a half.
Apaki and siglina specialty smoke-cured pork cuts - and vinegar sausages make for excellent tidbits in the Cretan menu. What makes their flavor so unique is the very particular curing method, which involves smoking the pork over herbs, and thus infusing it with all their wonderful aromas. The procedure evolved out of the necessity to naturally preserve meat and consume small quantities during the year so as to never run out. Creative Greek cuisine is increasingly using apaki instead of imported Italian and Spanish cured meats.