Tsamarella

Tsamarella is a traditional Cypriot product and one of the most representative types of sausages in the country. It is a recipe that comes essentially from peasant and pastoral customs, similar to Apulian preparations.

Preparation

The preparation of tsamarella involves using the meat of mature goat or goat (the whole animal without bones). The process begins with salting the large pieces of meat, which matures in the sun for a few days depending on weather conditions. After that, the meat is placed in hot water and seasoned with dry oregano.

Drying Process

The salted meat is then exposed to the sun for 7-10 weeks, allowing it to dry completely. This process gives tsamarella its characteristic dark red color and strong salty taste.

History

Tsamarella was traditionally made in the villages of Marathasa, Pitsilia, and Pafos during the past years. It was a common method of keeping meat until refrigerators were introduced. The dried meat was stored in wooden cabinets with mesh wire, known as armaroles.

Characteristics

Tsamarella is relatively soft and has a strong salty taste. It is often used as an accompaniment to traditional Cypriot dishes such as Zimbabwe (a type of flatbread) and other beverages.

Cultural Significance

Tsamarella is one of the main lunch meats in Cyprus, enjoyed by both Greek Cypriot and Turkish Cypriot communities. Its preparation and consumption are deeply rooted in Cypriot culture and tradition.