37 Α feast of flavour LountzaPitsilias: Pork fillet is used. The procedure is similar to that which applies for Hiromeri, except that meat pressing is optional. Gastronomy: Hiromeri, lountza and posyrti Pitsillias may also be consumed as meze dishes to accompany alcoholic beverages. Also, lountza and posyrti Pitsillias may be served for breakfast but also as a snack, either fried or grilled. Loukaniko Pitsilias Loukaniko Pitsilias is smoked wine sausage, made in the communities of Pitsilia. It is registered as PGI since 10/2/2021. History: Sausages, together with other meat products, used to be one of the most important foodstuffs for rural families. The absence of refrigerators triggered the need to invent preservation methods, that would allowavailability of meat throughout the year. Pitsilia region is an area of high altitude and cold climate and according to written sources it was well known for making sausages. Productionmethod: Themincedmeat (with some fat) is marinated in red dry wine, salt and various herbs (dry coriander, cumin, black pepper). The mixture then is left for at least 3 days inwine and then fed into pork intestines that have been previously cleaned. Ties are made (“teratsia”) one after the other to form a chain (thread) of sausages. The sausages are then smoked by burningwood from trees or bushes for 2-5 days. Gastronomy: It may be consumed cooked in various ways such as fried or on charcoal.
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