TRADITIONAL CURED MEAT CHIROMERI EARNS EU PROTECTED STATUS

 Cyprus Mail 9 October 2020 - by Jonathan Shkurko

Agriculture Minister Costas Kadis

The traditional Cypriot smoked and salted cured pork meat Chiromeri Pitsilias from the mountainous area of Troodos has gained the Protected Geographical Indication (PGI) status.

“It is an exceptional development that another Cypriot product has secured pan-European recognition,” Agriculture Minister Costas Kadis said.

“This is the path we want to follow and I’m sure that very soon more Cypriot traditional products will be awarded the PGI status.”

Chiromeri is traditionally served as an appetizer as part of a meze in Cyprus. Its preparation requires about 60 days and it is usually done during the winter. The meat is pierced with a long spit to allow dry red wine and salt to be absorbed in the meat.

It is normally served cold, cut in oblong pieces can also be consumed hot, cut in small pieces and fried with eggs.

“Along with the Chiromeri, the sausage produced in Pitsilia is also on the cards to be awarded PGI status, as is Tsamarella (a Cypriot traditional salted cured goat meat),” added Kadis.

PGI status is awarded by the European Commission, with the aim of protecting and promoting regional food products that have a reputation or noted characteristics specific to that area.

Chiromeri Pitsilias is the fifth Cypriot product to be awarded PGI status, after Glyko Triantafyllo Agrou, a rose-based fruit preserve from the village of Argos, Pafitiko Loukaniko, a sausage from Paphos, Koufeta Amygdalou Geroskipou, a variety of roasted almonds covered with sugar and Loukoumi Geroskipou a traditional confectionary sweet. The last two are produced in the village of Geroskipou near Paphos.