Production Process

Halloumi cheese is made from a mixture of sheep and goat milk, or a mixture of cow, sheep and goat milk. All the different types of milk that are used in the production of halloumi and their analogy, are listed on the product’s label. First the purified milk is standardized, pasteurized and placed in stainless steel containers, where it heats up to body temperature and is coagulated with rennet. All the natural juices (whey) and the curd are placed in stainless molds that allow the continuous drainage of the whey. Then the whey is reheated to boiling point in order to be ready for roasting the cheese, the final stage of this production.

Before the halloumi pieces are packed, they are salted and sprinkled with mint leaves and then folded to take shape and cool. Once cooled, they are refrigerated for two days in containers with brine at 4°C – 8°C and then each one is sealed in plastic airtight bags and packed in boxes of 10 kg. This is the fresh halloumi!

The mature Halloumi is made by maintaining the fresh halloumi in plastic containers with brine at 12°C -15°C for 40 days. After maturing, the halloumi pieces are packed and kept in a cool place. While the fresh halloumi is a rubbery cheese, the mature halloumi is a semi-hard to hard cheese. Both types have a long shelf life, kept in the refrigerator at 2°C – 6°C.

An oval mark on the packaging indicates the high quality of the product, as well as the approval for the production facilities and the country of origin.

Anari is a soft cheese. The process of this production is the same as the halloumi, until removing the curd from the whey. Here, the whey is reheated and stirred until its temperature reaches 65°C. Then fresh milk (prosgalo) is added in a proportion of 5-10% of the whey and the mixture is heated to boiling point. When the anari rises to the surface of the container is removed by using specific strainers and ladles to be drained well.

Salted or unsalted, fresh anari can be served as a cheese, used in desserts such as cheesecake and bourekia. It can be kept in the refrigerator only for a few days. Dried anari is mostly used grated as a topping in a lot of pasta dishes. It is a product which has a long shelf life and can be stored in the refrigerator at 2°C – 4°C.

Lountza is a meat delicacy made from smoked pork tenderloin. The fillet is placed in salt and rustic wine with all the necessary spices, for at least fifteen days to complete the fermentation. The fillet is then placed in the smokers to dry and become smoked.

Our products are packed in plastic airtight ‘thermoforming’ packages to preserve their quality and hygiene. It is a product which has a long shelf life and can be stored in the refrigerator at 2°C – 4°C.

Cut into thin slices, lountza can be served cold, fried or grilled. It is incredibly delicious in a sandwich or as a snack along with wine or ouzo and is ideal for low -fat diets.

The authentic Pitsilias’ sausages are made with fresh meat, which is always cut in our factory for best quality control. Minced meat is ground and mixed with wine, salt and spices, then placed in wine to sit for 4.7 days. The mixture is then filled into pig intestines and hanged in the smokers.

Our products are packed in plastic airtight ‘thermoforming’ packages to preserve their quality and hygiene. It is a product which has a long shelf life and can be stored in the refrigerator at 2°C – 4°C.

The authenticity of the products of Pitsilias has established them as some of the best meats in the island. It can be served fried, in the oven or on the grill.

The Chiromeri is made exclusively with the traditional successful formula that is used for almost half a century. The ham legs are thoroughly skimmed from unnecessary fats and nerves and placed in salt and rustic red wine. Then they are exposed to smoke in a genuine wood area, where they are ripening for several weeks and then pressed to remove the liquids. The Chiromeri needs about four months of processing and maturation before it is out for consumption.

The traditional Cypriot sausage is proclaimed as the most luxurious salted pork delicacy for the Cypriots. It is usually served as an appetizer in thin slices or cubes and accompanied by wine, beer or ouzo.

Our products are packed in plastic airtight ‘thermoforming’ packages to preserve their quality and hygiene. It is a product which has a long shelf life and can be stored in the refrigerator at 2°C – 4°C.