Chiromeri

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Mezes with chiroméri cut open (right)

Chiromeri ( Greek χοιρομέρι Chiroméri ) is a cured pork ham from Cyprus that is pickled in red wine and then air-dried, usually also smoked . In Cyprus it is part of the mezedes (μεζέδες), the typical Cypriot main courses, which consist of a variety of traditional cold and warm dishes, as well as various intermediate dishes. In the past, it was mainly produced in rural housekeeping and small butcher's shops during the autumn and winter months, but today it is also produced by larger companies and is increasingly being sold as a high-priced product in supraregional trade.

Chiromeri is made from the ham . The meat pieces are carefully salted separately from the rind and the fat rim and then marinated in red wine for at least three weeks. Usually no spices other than salt are used. During the pickling process, the meat is hung airy for a few days and then pressed; The red wine stain is also changed several times. Traditionally, the pieces of ham were then hung up to dry and briefly smoked over a period of several months. In industrially oriented companies, this manufacturing process takes place in appropriate drying or smoking chambers .

Chiromeri is deep red, almost purple in color, rather dry, very low in fat, mostly moderately salty and very aromatic. It is finely cut or served in small cubes. In Cyprus, Chiromeri is traditionally broached for the first time after Lent at Easter.

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