Ποσυρτή. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
In order to prepare the Cypriot version of bacon, the pork is placed in wine for 8-10 days and then smoked daily for 20 days.
Name - Recipe
Κρασάτο καπνιστό μπέικον. Cured smoked bacon.
Pork breast
Coarse salt
Red wine
Sprinkle the pork breast with salt and soak it in wine for 8-10 days. Then, smoke it for 2-3 hours a day for 20 days. (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
Ποσυρτή και αρωματικά βότανα (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Ποσυρτή. Πηγή: Στάλω Λαζάρου.
Foods
Afelia
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
Traditional Recipes
Apohtin
A type of cured meat. It is consumed as a snack or cooked with green beans and other vegetables.
Traditional Recipes
Fried cured pork
Smoked and wine-cured pork, cut into cubes, fried and then cooked in wine and dry coriander. The recipe comes from Spilia in the Nicosia district.
Traditional Recipes
Hiromeri
A cured cold cut, hiromeri is placed in wine and then smoked. Both of the preparation stages take months in all to complete.
Traditional Recipes
Kaourmas
A dish with pork and potatoes in a rich wine and tomato sauce, with aromatic herbs and spices. The recipe comes from Agios Theodoros in the mountainous region of Solea.
Traditional Recipes
Kokkaloú cured pork ribs
The method of preparation of kokkalou is reminiscent of lountza. Cured kokkalou is cut into pieces and either barbecued or fried.
Traditional Recipes
Loukaniko (sausage)
A type of sausage made in Cyprus from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
Foods
Loukaniko - Cyprus sausage
Pork sausages produced from coarsely minced pork, soaked red wine, to which various spices are added and smoked.
Foods
Loukaniko Pitsilias
Pitsilia sausages are produced in the communities of the Pitsilia area, from coarsely minced pork which is 'cooked' (matured) in local dry red wine, to which various spices are added. It is, then,…
Traditional Recipes
Lountza
Cyprus lountza, a type of cured ham, is widely enjoyed as part of the traditional mezé and in sandwiches. Made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily…
Foods
Lountza - cured ham
Cyprus lountza is made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily for 20 days. Lountza is widely enjoyed as part of the traditional mezé and in sandwiches.
Traditional Recipes
Lountza cooked in wine
In this recipe the several-day process of making lountza is simplified. The pork is fried, then cooked in wine and coriander.Cyprus lountza is a type of cured ham made from pork tenderloin matured in…
Foods
Paphitiko loukaniko - Paphos sausage
Paphitiko loukaniko is prepared in Paphos district from minced pork meat that is cured in local red dry wine and dried in the sun.
Foods
Posyrti Pitsilias - gastronomical map of Cyprus
Posyrti of the Pitsilia area is a cured meat product consumed either as fried or grilled and served mostly for breakfast, in sandwiches or as an appetiser.
Foods
Preparation of traditional charcuterie
The main types of traditional Cypriot charcuterie are loukanika (sausages), lountza, hiromeri, zalatina, posyrti (bacon), tsamarella and apohti.
Traditional Recipes
Souvla krasáti
Recipe from the village of Lysi. Before being barbecued on the charcoal, the meat is marinated in wine and spices.
Traditional Recipes
Stuffed pork fillet
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Traditional Recipes
Stuffed pork fillet with commandaria sauce
A contemporary recipe with pork stuffed with halloumi, dried figs and rockat and served with a rich commandaria sauce. Pork is often used in Cypriot cuisine while commandaria, a red sweet wine…
Traditional Recipes
Stuffed pork tenderloin
A modern recipe that draws inspiration from international cuisine in its conception and presentation, yet maintains the local flavour through the variety of traditional Cypriot ingredients.
