25 Α feast of flavour consumption throughout the year. According to Xioutas (2001), “dried sausages used to be eaten raw too (and are very tasty) in Pafos”. Production method: Salt is added to the minced meat and the meat is kept in red wine for 3-4 days. Then, various herbs are added to themixture, which is then ready to be fed into clean pork intestines. Threads of 6-10 sausages (“teratsia”) are subsequently arranged by way of knots. The sausages are left to dry in controlled conditions. Gastronomy: Served cooked in various ways (e.g. fried, grilled etc.) and often in combination with tomato, cucumber and bread. It may also make part of platters of cured meat or sausages and accompany fine wine, zivania, beer etc. Koufeta Amygdalou Geroskipou The name Koufeta Amygdalou Geroskipouhas been registered as Protected Geographical Indication (PGI) since 3/3/2012. They are white-coloured and rough-textured roasted sugared almonds, produced in the Municipality of Geroskipou in the Pafos district. History: The production of “Koufeta Amygdalou Geroskipou” started in 1895 in the village of Geroskipou by Sofocles Athanasiou. The production know-howwas passed down from one generation to the next and remains unchanged. The product has been named after its place of origin but also after its specific making process which ensures a soft-chew product of a rough texture. Koufeta Amygdalou Geroskipou, mainly sold in fairs (Aristidou &Vakis, 1992), have been awarded a prize at a special exhibition hosted in Stroumpi village in 1937. They have always been a special treat offered during weddings/christenings. Production method: Deshelled almonds are roasted for about 30 minutes and placed in the “koufetiera” (special rotating vessel). Syrup (sugar dissolved in water) is gradually poured in the rotating vessel, until the almonds are totally enveloped. Gastronomy: Consumed as a sweet.
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