(Παφίτικο λουκάνικο, Pafos sausage)
Pafitiko loukaniko is a sausage made from fresh minced pork within the administrative boundaries of Paphos District. Its particular flavor, aroma, and appearance are the result of a traditional know-how that's preserved by local producers and passed on from one generation to another.
According to the recipe that is more than a hundred years old, the meat must be left to mature in dry wine produced from the grapes of the local Mavro variety. According to the producers, the secret behind the color of these sausages is in the combination of red and white wine.
After the maturation period, the meat is enclosed in casings and hung to dry at a temperature of 45 degrees Celsius. This local delicacy owes its specific flavour to the wine and spices used in the preparation, such as coriander, cumin, and black pepper. Read more
Sometimes, ground cinnamon, ground cloves, and mastic berries are also added to the sausage. Pafitiko loukaniko does not need to be cooked before eating, but if desired, it can be fried or grilled. It is usually served with halloumi cheese and fresh vegetables.
These delicious sausages can be found on the menu of almost every hotel in Paphos because their distinctive flavor is beloved by Cypriots and tourists alike.
