Pitsillia Area - the Smoked 'Lountza' & 'Hiromeri
Trip Start Mar 03, 2010
145Trip End Feb 06, 2011
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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
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.