A CYPRIOT SPICY SAUSAGE
COLD SMOKED & THEN SUN-DRIED
The Cypriot Loukaniko is best described as a traditional, wine-infused, smoked pork sausage. The process of creating this unique Cypriot delicacy involves soaking and then extensively marinating a coarsely minced premium pork mixture in local dry red wine for several days. The meat is then heavily seasoned with crushed coriander seeds, black pepper, salt, cumin, and sometimes chilli flakes, mastic berries or garlic. This mixture is then packed tightly into natural pig intestines that are tied into sausage links. They are then traditionally cold-smoked over local aromatic woods, such as carob, oak, almond, or vine branches, and then are allowed to sun-dry.
FAMOUS REGIONAL VARIATIONS
Often served hot as part of a meze platter, loukanika are usually grilled over charcoal or pan-fried. Loukanika sometimes offer a simpler meal when they are served with HALLOUMI cheese, fresh eggs, OLIVES, and village bread, as part of a traditional CYPRIOT BREAKFAST. Loukanika are sometimes also tucked into pita bread with tomatoes and onions and a squeeze of fresh lemon juice, to form a quick snack.
There are two main varieties of Loukaniko
Loukaniko Pitsilias: These are mainly produced in the mountainous Pitsilia region of Cyprus, typically in villages such as Agros, Pelendri, and Palaichori. These versions currently enjoy the European Union’s Protected Geographical Indication status, and loukanika Pitsilias feature a distinct smoky flavour with a high wine content.
Paphítika Loukanika: These are mainly produced in the Paphos district of Cyprus. These versions often utilise wine that is particularly made from the Mavro grape variety. They differ because they often include hints of cinnamon, cloves, or mastic berries, and are not traditionally heavily smoked before being sun-dried.
