Pork Leg, red dry wine and salt.

Prepared exclusively in a traditional way using a recipe that has been used successfully for 44 years. The pork leg is carefully cleaned from excess fat and veins then salted and soaked in red dry village wine. After an interchanging period of soaking, draining and pressing it is left to cook in the smoking rooms ‘Kapnistiri’ for a period of more than 2 months. The Hiromeri – Smoked Ham, is the Cypriot’s best delicacy. It is dry in texture, salty and very aromatic. It is a lean meat with low fat and no carbohydrates. Hiromeri is very good for low carbohydrate and low fat diets. It can be served chilled in slices, or as cubes that make it an excellent snack to accompany your zivania, ouzo, beer, wine or whiskey. It’s also very delicious in sandwiches or as a starter. It is packed in a thermoforming package to secure its high quality, taste and most importantly, its sanitation.

The whole procedure takes more than 4 months of production and maturation. (The product should be kept refrigerated between 2C° - 4C°)

Typical Composition per 100g
Energy KJ/Kcal	749/178
Protein g	34.7
Carbohydrate g	0
Fat g	4.3