Pitsillia Area - the Smoked 'Lountza' & 'Hiromeri

Trip Start Mar 03, 2010
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Trip End Feb 06, 2011


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Flag of Cyprus  , Limassol,
Thursday, February 3, 2011



The area of Pitsillia includes about 30 villages and it is at the eastern side of the mount of Olympos. This region out here is among vines and fruit trees, but mainly it is known for its smoked ham, its spicy smoked sausages, and my favourite smoked fillet of pork that in Cyprus we call it Lountza.

Aki wants me to meet Mr. Sotiri Christou who runs his small family business in the village of Potamitissa where we have a presentation of how these smoked products are made. Because the video is in Greek, I have decided to write down in brief how Lountza and Hiromeri are made.

For Lountza the meat is soaked in red dry wine, with salt and spices and left to marinate for at least 15 days. After this the meat is pressed in special machines that dry it and thus it becomes harder. The room I visit is called 'kapnistiri' –smoke room, and it is the place where the meat is hanged so that its liquids are drained and the meat is smoked.  The whole procedure takes more than two months of production and maturation. When the product is ready, it must be refrigerated between 2 to 4 degrees Celsius. (It is the smoked Pork Loin)

I am not fond of meat but this delicacy I cannot resist!

Hiromeri, which is the pork leg, it is again marinated in wine and salt.

The meat is carefully cleaned from excess fat and veins, salted and soaked in red dry wine. Again after some period of soaking, draining and pressing it is left to cool in the smoked rooms for 2 months. It is another Cypriot delicacy and it is very aromatic.

The same procedure as Lountza and it takes approximately 4 months to get ready.
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Comments

antonis on

you have done a good job
my cousins liked it also in USA
They have seen it
Great
Antonis

venoth
venoth on

Great insight into the cottage industry there. I love smoked hams & suasages. I wish I was there with you Popi.

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