Λουκάνικα Πιτσιλιάς. Πηγή: ©Στάλω Λαζάρου.
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, smoked using branches of indigenous trees or bushes.
Name - Origin
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, smoked using branches of indigenous trees or bushes (MANRE, 2010).
These particular sausages have been named after the area of Pitsilia, where they are mainly produced. Note: Stalo Lazarou
"Tsiritzia" or "titsiá" (coarsely minced meat) are prepared with a few pieces of fat, marinated in wine, salt and various spices (coriander, cumin, ripe fruit of šinnos plant, pepper, chilli pepper). The meat is soaked for 3-8 days in wine. The mixture is stuffed into the pig's intestines (which are already clean) to make 8-12 sausages (each terátsi/sausage is separated with a knot). The sausages are then smoked for 2-5 days (MANRE, 2010)
Functional and symbolic role
Sausages and other charcuterie, were one of the most important basic foods for rural families.
Sausages are consumed in various ways, for example, they are fried alone or with eggs and halloumi and accompanied with tomato, cucumber and bread, they are grilled and consumed with pourkouri or yahni beans etc.
Loukaniko is a delicacy, often served at the festive tables of Christmas, Carnival week (before Lent), etc. Note. Stalo Lazarou
Additional information and bibliography
Pitsilia is a mountainous area characterised by a cold climate, which facilitates the preservation of meat products.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010). Gastronomic Map of Cyprus, Nicosia, Press and Information Office.
Stalo Lazarou.
Foods
Afelia
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
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.
Traditional Recipes
Beans with minced meat
A tasty dish that can be cooked either on the stove or in the oven. The minced meat and beans are cooked in a rich tomato sauce.
Traditional Recipes
Beans with wild greens and sausage
The legumes, greens and sausage are cooked in a tomato and onion sauce. A recipe based on ingredients of the traditional Cypriot cuisine, combined in an original way.
Traditional Recipes
Fasolia gigantes me loukanika - Giant baked beans with sausage
A well-known Greek recipe, prepared with traditional and healthy ingredients of the Cypriot cuisine.
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
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.
Foods
Loukaniko - Cyprus sausage
Pork sausages produced from coarsely minced pork, soaked red wine, to which various spices are added and smoked.
Traditional Recipes
Mezé by Yanni
A mezé dish which combines Cypriot delicacies that are often served individually as mezé: bladder campion (maidenstears), lountza (smoked pork), halloumi (Cypriot white cheese) and Cypriot sausages.
Traditional Recipes
Mezedes - Doriforos tavern
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Traditional Recipes
Minced meat loaf in wine.
The minced meat mixture is shaped into a loaf, wrapped in a layer of lamb caul fat and baked in wine.
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.
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
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
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.
Traditional Recipes
Traditional pizza - folded
A Cypriot version of pizza. Everyone’s favourite is topped with local traditional ingredients.
Foods
Wine - 4,000 years of tradition
An attached study on the cultivation of vines, the production, distribution and trade of wine and its cultural significance in Cyprus.