Paphitiko loukaniko - Paphos sausage
Παφίτικο λουκάνικο. Πηγή: Άδεια δημοσίευσης από Υπ. Γεωργίας
Paphitiko loukaniko is prepared in Paphos district from minced pork meat that is cured in local red dry wine and dried in the sun.
Name - Origin
Paphitiko loukaniko (sausage) is prepared in the communities of Paphos district from minced pork meat that is cured in local red dry wine and dried in the sun (MANRE, 2010).
Salt is added to coarsely minced meat and then red dry wine until the meat is covered. The meat remains covered in the wine for at least 4 days. The wine is drained off and various spices are added. Clean pork intestines are stuffed with the mixture and a knot is tied at regular intervals to form 3 to 7 loukanika (sausages - also called 'terratsia') on each 'rope'. The sausages are dried either in the sun or in a controlled environment (MANRE, 2010).
Functional and symbolic role
Loukanika, like other cold meats, were an important source of food for rural families. The absence of refrigerators led to the development of methods for preserving meat, thus, ensuring that it was available to them for consumption throughout the year. According to Xioutas (2001), 'dried sausages were customarily eaten raw (and are indeed delicious) in Paphos'.
Paphitiko loukaniko can be cooked in various ways, e.g. fried or grilled, and consumed with fresh tomato, cucumber, bread, etc. A gourmet Cypriot breakfast consists of 2 fried eggs, 2-3 slices of fried halloumi and 1 teratsi of fried loukaniko!
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010).Gastronomic Map of Cyprus, Press and Information Office, Nicosia.
Stalo Lazarou
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