Paphos sausage, produced in the villages of Paphos district, is made from pork minced meat, that is “cooked” (matured) in the dry red wine of the region and sun-dried.
History: Sausages, together with other meat products, constituted the basic food for rural families. The absence of refrigerators led to the need of finding preservation methods to ensure meat consumption throughout the year. According to Xioutas (2001), “dried sausages used to be also eaten raw (and are very tasty) in Paphos”.
Production method: Salt is added to the minced meat and the meat is left in red wine for at least 4 days, after which time various herbs are added. Clean pork intestines are filled with the mixture and ties are created, so that there are 3-7 sausages between two consecutive ties. The sausages are then either dried in the sun or in a room under controlled conditions.
Gastronomy: Eaten cooked in various ways (e.g. fried, grilled etc) and often in combination with tomato, cucumber and bread, etc.
Source: Ministry of Agriculture, Natural Resources and Environment