Characteristics and Production Processes

Pafos Sausage, a flavorful and fragrant sausage variety, hails from the Pafos region of Cyprus. It is traditionally prepared using minced pork, finely chopped onions, a blend of spices, and red wine. The mixture is then stuffed into natural casings and left to dry, resulting in a uniquely Cypriot sausage with a delightful balance of flavors. Pafos Sausage is often grilled or fried and served as a meze or a main dish.

Pitsilia Pork Leg is a cured meat originating from the mountainous Pitsilia region of Cyprus. The production process involves marinating the pork leg in a blend of red wine, crushed coriander seeds, and salt, followed by air-drying in the region’s cool and dry climate. This process imparts a rich, savory flavor to the meat, which is enjoyed thinly sliced in various Cypriot dishes.

Another specialty from the Pitsilia region, Pitsilia Sausage is a flavorful sausage made from minced pork, red wine, crushed coriander seeds, and salt. The mixture is stuffed into natural casings and left to dry in the region’s cool and dry climate. Pitsilia Sausage is often enjoyed grilled or fried, served as a meze or part of a main dish.

Pitsilia Lountza is a cured pork tenderloin, also originating from the Pitsilia region. The tenderloin is marinated in a mixture of red wine, crushed coriander seeds, and salt, then air-dried in the region’s cool and dry climate. The result is a tender, savory cured meat with a unique flavor profile, typically served thinly sliced as a meze or in sandwiches.