Pastourmas and Saganaki

Those days I didn't have much time to cook, and since Easter is coming soon, and with it a large choice of traditional Greek products in the supermarkets [for those who didn't follow the whole thing, I'm currently living in Athens]. Well anyways: just to explain why this post, cause it's not really a recipe.

Pastourmas (παστουρμάς)
It's beef meat seasoned with pepper, cayenne pepper, and dried with salt...
It's VERY salty. A bit special. To be honnest I don't like it much^^. But I thought that it looked a bit to the beef jerky that I tried in Florida, and of which I was really fond (the seasoning was lighter and there was much less salt) - I could never buy any in Europe, though.
Pastourmas is traditional in Greece, Turkey and Armenia.

Saganaki (σαγανάκι)
Is the fried cheese. The one on the photo was not really good cause I tried to play it traditional, so just like the pastourmi, it was much too salty (I used Haloumi cheese from Cyprus). But I've already tried with other kinds of goat or sheep cheese, less salty, and it can be a good appetizer.
Just cut the cheese in slices and fry it in olive oil (ok, that's ultra-calorific!).

So, in conclusion, I'll never buy pastourmas again, but saganaki is nice if you pick the right kind of cheese (kasseri, kefalograviera and even feta will make).