Unique Attributes
An art, unchanged in time
The uniqueness of the aged meats, Lountza Pitsilias, Hiromeri Pitsilias and Loukaniko Pitsilias, with the European PGI seal is due to the perfect combination of traditional know-how, the unique ecological and environmental conditions of Pitsilia, but also the raw materials such as the local red wine which is produced with grapes from Pitsilia vineyards. All these elements which are included in the product specifications of PGI, are applied by the producers and controlled by the Competent Authority which is the Department of Agriculture.
The traditional know-how, passed down from generation to generation.
The need to preserve meat, at a time when the relevant technology was absent (e.g. refrigerators), led people to invent methods that would make it possible to preserve meat so that it could be consumed for long periods of time. The inhabitants of the villages at Pitsilia developed their own preservation method, as an integrated combination of the main traditional practices, consisting of salting, soaking in wine and smoking. This know-how is directly reflected in the organoleptic characteristics of the final product, giving it a salty taste as well as an aroma of wine and smoke. The same art is preserved today and is part of the specifications of the region's aged meats that carry the PGI label. The preservation of traditional techniques makes the preparation of these meats time-consuming and laborious, yet it gives products with natural maturation and unique organoleptic characteristics that do not need additional preservation and coloring ingredients.
The mountain climate contributes to the slow ripening in ambient conditions
The climate of the Pitsilia region, which is characterized by cool, dry summers and cold winters, contributed to the ripening and preservation of the products in room conditions. This fact allowed the availability of meat for the family throughout the year, without requiring its preservation in fat. These climatic conditions in the communities of Pitsilia continue to be a distinct element that allows the natural maturation of PGI aged meats in the region.
The wine in which they mature
The use of wine in the preparation of aged meats in Cyprus goes back to an age-old philosophy "what grows together, can blend well together". The domestic pig grew up next to the vines. The first wine was ready when it was time to prepare the pork meat. In addition to salt as a means of preservation, Cypriots since prehistoric times have turned to wine, a raw material not often used in other countries. The rich and concentrated wines with lots of tannins, such as the wines from the indigenous 'Mavro' grapes of Pitsilia, give weight and balance to the aged meats.
It is known that the climate and the soil are the two most important and decisive factors for the growth of the vines and the organoleptic character of the wine. The Mediterranean environment of Cyprus helps the vines and gives the wine special characteristics. Due to the high altitude of the Pitsilia region, the red wine is endowed even more with aromas and flavors.
In accordance with the product specification accompanying the registration as PGI for Hiromeri Pitsilias, Lountza Pitsilias and Loukaniko Pitsilias PGI, wine can only be derived from local vineyards of the indigenous Mavro variety in which there may be plants of the Maratheftiko variety.
The indigenous Mavro grape
The local Mavro is the best known and most widely planted grape variety in Cyprus. It has its roots on the island for five thousand years and thrives from the lowest altitudes to the highest vineyards of Pitsilia (above 1.300m). Often in the old vineyards of Mavro in the Pitsilia region there exist scattered plants of the Maratheftiko variety.
It consistently gives high yields and withstands poor soils and the harsh dry climate. It is also one of the main varieties used to produce Commandaria and Zivania. In the villages of Pitsilia, the wines produced from the Mavro variety have cherry aromas, light body and low to medium tannins, and are better known as "Mavro - Pitsillisimo".
Maratheftiko
This fine variety was scattered in vineyards for centuries and was used only to improve the colour and body of the wines produced by the Mavro variety. The variety was initially mentioned in 1893 under the name "Maratheftiko", but its substantial renaissance began in the 1980s when its qualitative superiority as a variety that could be aged was better understood.
The wines produced from the Maratheftiko variety, despite their masculine strength, possess grace and finesse and when they reach their best they overflow with sensual aromas. However, due to the difficulty in its cultivation, Maratheftiko still represents a small percentage of the Cypriot vineyard and is usually found as individual plants, in various vines. The presence of the variety is particularly large in Pitsilia where the synonym Vamvakada prevails (Maratheftiko is covered with white fluff at the top of its shoots that looks like cotton). The grapes ripen at the beginning of September, and give concentrated wines, with an intense color and a rich body with soft, velvety tannins.