Roussounelos - Louza Syros

Iroon Polytechniou 50, on the coastal main road that goes from the city of Ermoupolis to the Hospital and the Industrial Museum, in a stone historic urban building, is the Meat Supermarket Roussounelos Nikolaos perhaps its most dynamic meat market Syros.

Ο Apostolis, son of Nikos, is approaching thirty and gives us some information about the company:

"The grandfather Apostolis Roussounelos he was a butcher with a butcher shop from 1950, but the job was opened by my father with a modern store in 1977. The 1998 has been relocated to the state-of-the-art facilities of the building you see. In recent years there has been a shift of consumers to certified healthy meats of proven origin. Our effort is to respond to it and thus bring to the island what is best in domestic meat. In the basement of the building are the refrigerators, on the ground floor the retail store and on the first floor the meat processing area its brewery louzas and Syrian sausages. Because trade is good, but our passion is production of Syrian louza where we have a certified laboratory ”.

The Syrian louza has been traveling for ten years on markets of Athens with first and foremost him MiranIn Evripidou Street. Apostolis together with his mother - master of the art of louza - and his cousin showed us the production of this libidinal sausage.

Louza Syros

To prepare the pork louza Syros use the pork chop after removing the bones. Place the meat for 7-10 days in coarse salt. Then rinse it with water and place it in a closed container with red wine and various spices (cinnamon, allspice, clove, pepper) for another ten days. Then we spread it with powder from the ground spices where we have added the fennel.

In the last procedure, the meat is passed into a natural intestine for 24 hours and wrapped tightly with cloths (which are not washed with detergents) to absorb all the intestinal fluids. Finally, it is unwrapped from the cloth and hung in the natural air for 1,5-2 months to mature and the traditional louza of Syros which of course differs, due to processing, from louza of Mykonos or her Of Tinos.