36 Gastronomy in Cyprus (mature). It is also seasoned with dry coriander either during salting or while immersed in wine. It is then smoked (smoking temperature not higher than 38⁰C, meat not placed directly over fire) while periodically pressed. Finally, the meat may be placed in a cool aerated room to mature. Posyrti Pitsilias: Pork abdomen is used. The procedure is similar to that which applies for Hiromeri, except that no meat pressing is performed. Spices such as cumin and black pepper may also be used for the making of “posyrti”. Hiromeri Pitsilias, Posyrti and Lountza Pitsilias Three cured meat products produced mainly in the Pitsilia region from pork meat that is “cooked” (matured) in dry red wine of the region and then smoked. They are dark-coloured with a strong, distinct scent of wine and smoke and a slightly salty taste. Hiromeri Pitsilias and Lountza Pitsilias are registered as PGI since 8/10/2020 and 10/2/2021 respectively. History: Through the centuries, the use of natural ways and methods of preserving meat and meat products in Cyprus has led to the development of distinctive traditional Cypriot meat products. Prominent among them are the abovementioned cured meat products. Historically, these products were produced in high-altitude areas because of the cold climate that favours meat preservation. Every rural family, even in the mid-20th century, used to raise 1-2 pigs destined for the preparation of these products, allowing availability of meat throughout the year. Hoiromeri was considered the “most luxurious”of the three (Patapiou N. & Lazaroy Ch. (2012)), its reputation spread not only among Cypriots but also among foreign travelers visiting the island. This is evidenced by several references to hiromeri, accompanied by praising comments; the earliest among them was by Fra Angelo Calepio, dated to 1573. Also, documents of the Archives of the Venetian Consulate in Cyprus (1769, 1771), attest to exports of hiromeri to Syria. Production method: Hiromeri Pitsilias: Pork leg is salted and left for 5-7 days, then immersed into wine for at least 2 weeks to “cook”
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