Chiromeri (Cypriot Smoked Ham) is a traditional Cypriot recipe for a classic method of curing pork with red wine and salt with the final product typically served hot to accompany drinks. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Cypriot Smoked Ham (Chiromeri).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is another classic Cypriot method of curing meat. This ham, fried, is often served as zesti mezedhes (hot meze) dishes, typically to accompany drinks. It can be found in bars and tavernas all over the island. The name of this dish comes from the Cypriot word antinasso, literally meaning 'to toss'.
Ingredients
1 leg of pork (a back leg for making ham)
plenty of red wine
plenty of salt
Method:
Remove the skin and excess fat from the leg of pork. Sprinkle with dry red wine then add a thick layer of salt. Set in a large, non-reactive dish and cover with dry red wine. Sit a piece of wood and some weights on top, to ensure that the meat is always submerged in the wine. The secret of curing pork in this way is to use lots and lots of salt. You need the wine to become a string brine. It is also best to pierce the shank bone of the ham and press a thick salt and wine paste into this.
Turn the meat over every day for 30 days, or until well pickled (essentially the pork is being brined in red wine). After this time, drain the meat, hang on a butcher's hook and set it in your fireplace and smoke for 2 days.
After the two days are up, take the meat, set on a board then press under heavy stones for 2 days so that all the excess moisture is driven out and the ham assumes it's characteristic thin shape.
Return to the fireplace and smoke for 15 days more. During this smoking process, set the meat back under the heavy weights 3 or 4 more times for two days at a time. When cured and pressed remove the ham from the fireplace and set aside in a cool place. If properly cured and smoked it will keep for up to 1 year. Serve sliced and lightly fried.
)
