Traditional Cypriot sausages, smoked in red wine and spices, ideally cooked on a BBQ, but they are equally delicious lightly pan fried and chopped into small pieces as part of a meze.
PITSILIA Loukanika are produced in the Pitsilia region of Cyprus from pork minced meat that is matured in dry red wine of the region. Various herbs are added, and the meat is smoked using wood from indigenous trees or bushes.
PITSILIA Loukanika have been awarded PGI (protected geographic indication) status by the European Commission, with the following announcement:
“The sausage is a refined product made from dried meat and brine, which gets first smoked and then marinated in wine, with the addition of some traditional Cypriot spices. The production of this product of excellence has remained unchanged and the know-how has been passed down from generation to generation; it is still used today in the modern facilities of producers in the Pitsilia region,” the Commission said.
PGI status is awarded by the European Commission, with the aim of protecting and promoting regional food products that have a reputation or noted characteristics specific to that area. They have named the region of Pitsilia as a place of “gastonomical interest”.
History: Loukanika, together with other meat products, used to be one of the most important foods for rural Cypriot families. The absence of refrigerators led to the need of finding preservation methods, that would allow for the availability of meat throughout the year. The region of Pitsilia is an area of high altitude and its cold climate was favourable for meat preservation.
PITSILIA have been manufacturing and packaging meat in Cyprus since 1989.