Top 4 Cypriot Meat Products

This wine-marinated, smoked pork tenderloin is one of the most popular local delicacies in Cyprus, usually associated with the Pitsilia region. Although the method of preparation is probably much older, the name lountza stems from the Italian lonza (loin) and can be linked to the time when the island was dominated by the Genoese merchants, circa early 14th century. Today, lountza is typically enjoyed either fried or grilled, served mainly for breakfast, or in a simple Cypriot-style sandwich—stuffed into a warm pita bread with grilled halloumi cheese and some tomato and cucumber slices.Expand

Sun-dried goat meat is another Cypriot centuries-old delicacy and one of the country's most prized cold cuts, particularly associated with Marathasa Valley, Pitsilia, and Paphos. Traditionally, tsamarella is made with goat thigh, the leanest and most valued cut of the animal. The meat is heavily salted, flavored with oregano, and has a pleasant, gamey flavor. After being cooked, tsamarella is typically served as meze, accompanied with alcoholic drinks such as Cypriot grappa known as zivania.Expand

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. 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.Expand

In Cyprus, salted goat meat is a common meze dish typically served alongside wine and zivania, Cypriot grappa. This ancient meat preparation technique of Byzantine origin is said to have traditionally used the meat of goats that have died of old age. Though it was once an everyday staple, apohtin is today processed in limited quantities, and found mainly in butchery shops of the Marathasa Valley villages.Expand