FOOD AND DRINK MEAT Greeks enjoy a dubious claim to fame as the EU's largest consumers of red meat, and in a country, where until a generation ago meat was a rarity. The most common offering is a "brizola", a pork chop bathed in olive oil and oregano grilled on a charcoal barbecue. You will also find lamb, beef, chicken, goat, rabbit - even wild boar, a local speciality often served in an omelette. Also available from countless 'holes in the wall', are souvlaki (skewered pork) and giros (thin slithers of pork) wrapped in pita bread with tomatoes, onions, tzatziki and french fries. Simply delicious.