Cured Meats
Tsamarella
Τσαμαρέλλα
Cyprus
Goat meat boned, heavily salted, dried in the sun and rubbed with dried oregano until it is hard and intensely savoury.
Original eatfuls sticker artwork
What it is
A closer look at Tsamarella.
Goat meat boned, heavily salted, dried in the sun and rubbed with dried oregano until it is hard and intensely savoury.
What to look for
Know it when you find it.
Village-made and very salty by design — it is soaked or boiled before eating. Look for it hanging in mountain butchers' shops.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tsamarella.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Apochti
Απόχτι
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Samtskhe-Javakheti, Georgia
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Აპოხტი
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Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
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Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic