Apáki is a Cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme, or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preserve meat for longer periods.

Though it is commonly enjoyed as a meze dish when it is sliced into thin strips, apáki is easily incorporated into omelets or salads, and it can also be shortly cooked and paired with pasta or rice.