Hiromeri Pitsilias, gastronomical map
Χαιρομέρια. Πηγή: Άδεια δημοσίευσης από Υπ. Γεωργίας
Name - Origin
A traditional meat product, produced mainly in the Pitsilia region, from pork leg immersed in red dry wine of the region. Historically, this product was produced in high-altitude areas because of the cold climate that favours meat preservation for long periods of time. Hiromeri Pitsilias is registered as PGI since 08/10/2020.
Pork tenderloin is sprinkled with salt and retained for 5-7 days. It is then immersed for 2-3 days in wine produced in the region. Immediately afterwards, the meat is smoked indoors every day by burning branches of native trees or bushes. The smoking temperature does not exceed 28 °C and the meat is not placed directly over fire. During the smoking process, the meat is occasionally compressed in special presses. Coriander is also added. Finally, the meat is optionally placed in a dark, ventilated room (curing room).
Functional and symbolic role
Each rural family, up until the mid-20th century, used to raise 1-2 pigs in order to produce charcuterie during Christmas, thus securing the availability of "meat" for the entire year.
Hiromeri is a delicious mezé, particularly as an accompaniment to zivania.
Its production and high consumption was traditionally associated with the Christmas period. Note: Stalo Lazarou
Additional information and bibliography
Hiromeri as well as other types of cured meat, were produced in areas of high altitude as the cold climate was favourable to the preservation of the meat.
Ministry of Agriculture , Natural Resources and Environment, Department of Agriculture (2022).Gastronomic Map of Cyprus, Nicosia, Press and Information Office, 40/2022-5.000.
Stalo Lazarou.
Γαστρονομικός χάρτης της Κύπρου. Πηγή: Άδεια δημοσίευσης από Υπ. Γεωργίας.
Traditional Recipes
Afelia
Afelia is a typical Cypriot pork dish with wine and coriander. They are often served with potatoes or pilaf bulgur with yoghurt.
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
Karotžéfala
Karotžefala was a type of preserved meat made from goat's head. It was utilised in the preparation of a soup, which was accompanied with barley rusks, called ‘kavkalies'.
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
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…
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…
Traditional Recipes
Pork chops in wine
The chops are marinated overnight in wine and coriander. The marinade ingredients are later used during cooking, forming a delicious sauce.
Traditional Recipes
Pork pancetta with thyme honey
Traditional Cypriot ingredients, such as wild asparagus and smoked hiromeri, accompany this modern pork dish.
Traditional Recipes
Pork with beetroot
The dish has the characteristic red colour of the beetroot, which is also used to colour all the other ingredients. It used to be cooked with onion and celery at weddings in the area of Pitsilia.
Traditional Recipes
Posyrtí
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.
Traditional Recipes
Potatoes antinahtes with lountza
Baby potatoes and lountza style pork meat fried and cooked in wine and dry coriander.
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
Souvla with vegetables
While barbecued with vegetables, the meat absorbs their flavours.
Traditional Recipes
Spare ribs in tomato sauce
"In a pot, sauté the spare ribs until they are golden brown. Add the tomato juice, salt, pepper and the potatoes and let them simmer." (Ourania Christodoulou, Kyperounda)
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.
Foods
S̆iros, shiros
Every part of the animal, even the theoretically useless parts, such as the ears, the intestines and the feet were important and useful.
