Culinary guide Taste Atlas has published its list of the 50 best pork dishes in the world, and among them are three Greek specialties.

First of all is Lechona, a traditional Colombian dish consisting of a whole roasted pig stuffed with onions, peas, rice, fresh herbs and various spices. The meat is cooked for a long time until it becomes tender and juicy and is usually prepared for feasts and festivals, according to Taste Atlas.

Kontosouvli in Taste Atlas' 8th place 

Latin America with Mexico and Puerto Rico fill almost all the positions in the top ten, however, there is also a Greek in it which is none other than kontosouvli, about which Taste Atlas writes: "It is a traditional Greek dish consisting of large pieces of pork marinated in a mixture of herbs and spices, which are then grilled on a spit and slowly cooked on a grill like the souvlaki. The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice and red wine.

After marinating, the meat is placed on a large spit and grilled over an open flame, resulting in a rich and flavorful outer crust with a juicy, tender interior. The cooked meat is usually served in thick slices, often accompanied by pita, tzatziki, and country salad, among other possible accompaniments.

It was traditionally prepared for Easter, but today it can be found on the menus of Greek taverns throughout the year."

In 11th place, gourounopoula

A little further down, in 11th place, is the sow. "Gournopoula or gouronopoulo is a traditional Greek dish that originates from Messinia and is particularly popular in Kalamata. The dish consists of a spit-roasted piglet. The piglet is placed on the spit and a mixture of salt and oregano is placed in its belly.

The belly is sewn up and the piglet is roasted on a spit over high heat for about ten hours. Once cooked, half the weight of the pig will be gone, but no one cares, as the meat will be sweet, while the skin will be crispy. The dish dates back to the time of the Turkish occupation," notes the culinary guide.

And a Cretan delicacy among the 50 best pork dishes

Finally, in terms of Greek entries, Apaki is in 32nd place.

"A Cretan delicacy usually made with salted pork loin, which is smoked with a combination of wood and various herbs, such as oregano, marjoram, thyme or sage. It is believed that this method of preparation dates back to Byzantine times, when people used it to preserve meat for a longer period of time. Although usually enjoyed as an appetizer when cut into thin strips, apaki is easily incorporated into omelets or salads, and can also be cooked briefly and paired with pasta or rice,” writes Taste Atlas.