The traditional, spicy village sausages known as Loukanika and Pastourma are both cured in a similar fashion and both contain red dry wine, salt, garlic and spices, including coriander seeds and black pepper. Loukanika is made with pork meat whilst Pastourma is made with beef meat.

Locals love to eat them as part of a meze, as an accompaniment in a barbecue, or fried with Halloumi and eggs for a very Cypriot twist on the fried breakfast!

Some of the mountain villages produce these sausages and other cured meats as specialty products, and you can find them in the chiller section of most supermarkets, vacuum packed to withstand the flight home!