Χοιρομέρι. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
A cured cold cut, hiromeri is placed in wine and then smoked. Both of the preparation stages take months in all to complete.
Name - Recipe
Χοιρομέρι.
Pork leg
Coarse salt
Red dry wine
Thoroughly remove the fat from the prok. Prepare a thick brine with wine and brush the leg well with a dense layer. Place it in a deep basin and cover it with wine for 20-25 days. Turn it over every day and add wine as needed. When it is removed from the wine, place it in a special press for 48 hours. This is followed by smoking which is done 3-4 times a week and takes 3-4 months to dry. (MANRE 2009)
Preserving in salt and wine. Smoking.
The ham must be checked thoroughly to ensure that it is not infested by insects that enter from the area where the bone has been removed. A larger quantity of salt is applied at this area to avoid this risk (MANRE 2009).
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009). The traditional charcuterie of Cyprus, Press and Information Office, Nicosia.
Varvara Yangou
Παραδοσιακά κυπριακά αλλαντικά: χοιρομέρι, λούντζα και λουκάνικα. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Χοιρομέρι κομμένο, σε πάγκο μικροπωλητή. Πηγή: Στάλω Λαζάρου.
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