«Λουκάνικα και λούντζα» Πηγή: Αρχείο Δ. Δημητρίου
Pork sausages produced from coarsely minced pork, soaked red wine, to which various spices are added and smoked.
Name - Origin
Cypriot sausage is made with minced meat, stuffed in pig's indestines (Petrou-Poeitou 2013, entry Λουκάνικο, 78).
A cylindrical-shaped sausage; finely chopped and seasoned meat is stuffed in an animal membrane casing (usually intestines) (Babiniotis 2005, entry λουκάνικο,το, 1022).
ETYM. < medieval loukanikon < lat. lucanicum [a type of sausage] < Lūcāni, a group of people from Southern Italy, who used this method to prepared deli meats (Babiniotis 2005, entry λουκάνικο,το, 1022; Petrou-Poeitou 2013, entry Λουκάνικο, 78)
Cypriot sausage is also called 'terátsin' because it resembles the fruit of the carob tree, the terátsin.
The preparation of sausages would begin on the day on which a pig would be slaughtered. The animal's intestines were washed, turned over, scraped with a reed and immersed in a container of red dry wine (Xioutas 1978, 148). The housewife would skilfully chop the tsiríntz̆ia or tits̆iá (the meat) for the preparation of sausages. The coarsely ground minced meat was enriched with fat and herbs such as coriander, cumin, ripe šinnos, peppercorns and small pieces of chilli pepper to give the sausages more flavour (Petasis 1992, 260). The housewife would mix all the ingredients and cover the mixture with brusque wine for 3 to 8 days (Neophytou 1991, 71). Every day the housewife would stir the mixture and add wine to it, after tasting it (by frying a sample of the mixture) (Xioutas 1978, 148-149). On the day of sausage making, a green sprig of šinnos or myrrh was fitted to the edge of the intestine to open it. The housewife would take tsirintz̆ia (the mixture) by hand and fill the intestine, by tightening and twisting it at 15-20 cm intervals to form the terátšia (Ξιούτας 1978, 149). Usually, 8 to 12 sausages (terats̆ia) were formed using each intestine; each sausage containing 2-3 pieces of chili pepper. Finally, the housewife would pierce the terats̆ia with a sklinitz̆in and hang them on a beam near the fireplace, to be dried and smoked for 8 -10 days (Neophytou 1991, 71).
*brusque=a general term to describe any of full-bodied, rustic or rich-flavoured red, dry wine
Functional and symbolic role
Cypriots used to eat raw dried sausages raw as a mezé (Xioutas 1978, 149) together with a drink.
The sausages of Paphos (paphítika) and Pitsillia (pitsillíssima) were famous for their taste (Xioutas 1978, 150).
Additional information and bibliography
In some areas, smoking the sausages was not necessary, just drying them in the air for several days was enough (Neophytou 1991, 71). The dry sausages would, then, be lightly fried and stored in kouzous (clay pots) covered with pork fat or olive oil (Xioutas 1978, 149). These were called 'koumniasta' sausages, while the smoked ones were called 'village' sausages.
Babiniotis G. (2005), Λεξικό της Νέας Ελληνικής Γλώσσας. Με σχόλια για τη σωστή χρήση των λέξεων. Ερμηνευτικό, Ορθογραφικό, Ετυμολογικό, Συνωνύμων-Αντιθέτων, Κυρίων Ονομάτων, Επιστημονικών Όρων, Ακρωνυμίων, Centre for Lexicology, Athens, Greece.
Neophytou K. (1991), «Συντήρηση κρέατος», Λαογραφική Κύπρος 21,41, 63-73.
Xioutas P. (1978), Κυπριακή λαογραφία των ζώων, Publications of the Centre for Scientific Research, XXXVIII, Nicosia.
Petasis G. (1992), Η κωμόπολη της Κυθρέας: ιστορική, αρχαιολογική, πολιτιστική και λαογραφική επισκόπηση, Stelios Leivadiotis Ltd.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Antonia Matala, Demetra Dimitriou, Argyro Xenophontos, Tonia Ioakim
Ψήνοντας λουκάνικα, 2014.φωτ: Μαρκέλλα Καλλή
Ψήνοντας λουκάνικα στην παραδοσιακή φουκού, 2014.φωτ: Μαρκέλλα Καλλή
Foods
Afelia
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
Traditional Recipes
Afelia
Afelia is a typical Cypriot pork dish with wine and coriander. They are often served with potatoes or pilaf bulgur with yoghurt.
Traditional Recipes
Apohtin
A type of cured meat. It is consumed as a snack or cooked with green beans and other vegetables.
Traditional Recipes
Beans with wild greens and sausage
The legumes, greens and sausage are cooked in a tomato and onion sauce. A recipe based on ingredients of the traditional Cypriot cuisine, combined in an original way.
Traditional Recipes
Fasolia gigantes me loukanika - Giant baked beans with sausage
A well-known Greek recipe, prepared with traditional and healthy ingredients of the Cypriot cuisine.
Traditional Recipes
Fried cured pork
Smoked and wine-cured pork, cut into cubes, fried and then cooked in wine and dry coriander. The recipe comes from Spilia in the Nicosia district.
Traditional Recipes
Kaourmas
A dish with pork and potatoes in a rich wine and tomato sauce, with aromatic herbs and spices. The recipe comes from Agios Theodoros in the mountainous region of Solea.
Traditional Recipes
Karotžéfala
Karotžefala was a type of preserved meat made from goat's head. It was utilised in the preparation of a soup, which was accompanied with barley rusks, called ‘kavkalies'.
Traditional Recipes
Kokkaloú cured pork ribs
The method of preparation of kokkalou is reminiscent of lountza. Cured kokkalou is cut into pieces and either barbecued or fried.
Traditional Recipes
Loukaniko (sausage)
A type of sausage made in Cyprus from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
Foods
Loukaniko Pitsilias
Pitsilia sausages are produced in the communities of the Pitsilia area, from coarsely minced pork which is 'cooked' (matured) in local dry red wine, to which various spices are added. It is, then,…
Traditional Recipes
Lountza
Cyprus lountza, a type of cured ham, is widely enjoyed as part of the traditional mezé and in sandwiches. Made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily…
Traditional Recipes
Mezé by Yanni
A mezé dish which combines Cypriot delicacies that are often served individually as mezé: bladder campion (maidenstears), lountza (smoked pork), halloumi (Cypriot white cheese) and Cypriot sausages.
Traditional Recipes
Mezedes - Doriforos tavern
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Foods
Paphitiko loukaniko - Paphos sausage
Paphitiko loukaniko is prepared in Paphos district from minced pork meat that is cured in local red dry wine and dried in the sun.
Traditional Recipes
Pork chops in wine
The chops are marinated overnight in wine and coriander. The marinade ingredients are later used during cooking, forming a delicious sauce.
Traditional Recipes
Pork pancetta with thyme honey
Traditional Cypriot ingredients, such as wild asparagus and smoked hiromeri, accompany this modern pork dish.
Traditional Recipes
Pork with beetroot
The dish has the characteristic red colour of the beetroot, which is also used to colour all the other ingredients. It used to be cooked with onion and celery at weddings in the area of Pitsilia.
Traditional Recipes
Posyrtí
In order to prepare the Cypriot version of bacon, the pork is placed in wine for 8-10 days and then smoked daily for 20 days.
Traditional Recipes
Potatoes antinahtes with loukanika (sausages)
Baby potatoes fried whole with Cyprus sausage and herbs. This recipe comes from Chandria village in Pitsilia district where the particular dish was prepared on Sunday after church, and served as the…
Foods
Preparation of traditional charcuterie
The main types of traditional Cypriot charcuterie are loukanika (sausages), lountza, hiromeri, zalatina, posyrti (bacon), tsamarella and apohti.
Traditional Recipes
Souvla krasáti
Recipe from the village of Lysi. Before being barbecued on the charcoal, the meat is marinated in wine and spices.
Traditional Recipes
Souvla with vegetables
While barbecued with vegetables, the meat absorbs their flavours.
Traditional Recipes
Spare ribs in tomato sauce
"In a pot, sauté the spare ribs until they are golden brown. Add the tomato juice, salt, pepper and the potatoes and let them simmer." (Ourania Christodoulou, Kyperounda)
Traditional Recipes
Stuffed pork fillet
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Traditional Recipes
Stuffed pork fillet with commandaria sauce
A contemporary recipe with pork stuffed with halloumi, dried figs and rockat and served with a rich commandaria sauce. Pork is often used in Cypriot cuisine while commandaria, a red sweet wine…
Traditional Recipes
Stuffed pork tenderloin
A modern recipe that draws inspiration from international cuisine in its conception and presentation, yet maintains the local flavour through the variety of traditional Cypriot ingredients.
Foods
S̆iros, shiros
Every part of the animal, even the theoretically useless parts, such as the ears, the intestines and the feet were important and useful.
Traditional Recipes
Traditional pizza - folded
A Cypriot version of pizza. Everyone’s favourite is topped with local traditional ingredients.
