"Handrail"

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The posse is a traditional Cypriot sausage, similar to bacon. Its preparation was particularly popular in the areas of Telyria, Marathasa, Pafos and Pitsilia and was intertwined with the feast of Theophanies that marked the day of the start of the "soirosphaes", i.e. the slaughter of domestic pigs for the purpose of producing various meats (except for the shepherd sausages, lanza, zazatina, spits etc.)

Friday
The posse is distinguished in two species, the small and the large. This differentiation lies in the part of the pigmeat used during manufacture. In particular, the upper part of the neck is taken for the small pusher while meat is taken from the abdomen. The treatment first includes salting, then marinating meat with wine (usually black or marathon), coriander, cumin, black pepper etc. Then the smoking of the meat is followed for maturation and storage in a shaded place for drying. The posse has a relatively rectangular and flat shape, color dark redish interior and red to purple exterior as well as salty taste. Its consumption is available in smaller or larger pieces, in any thickness and shape.

References

Cyprus cuisine
Malts