During the days before Christmas, every household in our community prepares to celebrate this great holiday for Christianity. 

All housewives begin their preparations by thoroughly cleaning their houses, including the so called whitening of the walls. Moreover, they polish their furniture and bronze heirlooms and they bake traditional crisp-bread and bread rolls.   

On Christmas Day people go to church. After the end of the mass, they receive Holy Communion and once they exit the church, they exchange wishes and kisses. Next, they all go home and the entire family sits around the table to drink some egg lemon or frumenty soup in a joyous, pleasant family environment.

During the previous decades, from May until June, every household would buy a pig which they would raise until Christmas Day, when they would butcher it to make cured pork tenderloin, minced meat and sausages. Apart from the previously mentioned products, people would process the abdomen and make it corned, while the legs and the head would be used to make the traditional pork jelly. As far as the sausages were concerned, these were sank into wine and then dried under the sun so that they mature gradually. The rest was half-cooked and preserved in clay container called “koumnia” along with their fat, which would melt during cooking. This way, the food reserves were available in the house for quite some time.