More

Louza of Mykonos

Louza of Mykonos

One of the most interesting Greek cold cuts is musk louza of Mykonos and its Cycladic variants.

At MykonosThe louza It is seasoned only with allspice and thyme and that is why its taste is more solid. In Teno use, along with pepper, plenty of fennel seeds, while in Syros For the Syrian louza make a blend of wine, pepper, allspice, cinnamon and cloves.

The preparation of the louza of Mykonos, traditionally, came at the end of an entire ritual, which was the pig carcasses, the favorite holiday of the people of Mykonos. Every autumn they slaughtered the pig, which every housewife fed all year round. The experienced craftsmen then took the pork fillets and brisket and salted it with a mixture of coarse and fine salt. After rinsing, they were dried and flavored with plenty of cloves and pepper. Then they passed the meat to the "eyes", a fairly wide piece of pork intestine. It was sewn on the bottom and the top and was baptized once again in sea brine. Immediately after, the air of Mykonos undertook to dry them.

Until the end of the 1990s, the louzes were made by the locals from Mykonos and from each pig they took out two louzes (sirloin fillets) and two buds (brisket). They kept half of them (one always for a certain obligation, usually to their MP) and the rest they traded. The louzes were few, and it was difficult for a foreigner - not from Mykonos - to enjoy them, because the pigs on the island barely reached five hundred.

Louisa became sought after and admired in the last decade of the 20th century. Gastronomy journalists and consequently the public discover the Mykonian sausage, which is now in great demand. "Pig carcasses in Mykonos, flavors of sacrifice" by Mykonian Dimitris Rousounelou was a book-station for its promotion. It is now the time when the butchers of Mykonos take matters into their own hands and undertake its preparation. They set up workshops and, with meat coming from the surrounding islands, multiply its production, while maintaining the basic principles of technical processing.

Its three main butchers-manufacturers louzas, Madoupas, Menagias and Markaras, agree that there is a growing demand, and year after year they try to meet it.

Contact

Contact
  • Category
    Products
  • Location
    Mykonos

Location

Louza of Mykonos

PLACE & HISTORY - TRADITIONAL KITCHEN

TAVERNS - RESTAURANTS - CAFES

PRODUCTS - DISHES

PRODUCERS - WINERY

ACCOMMODATION - SHOPPING - FESTIVALS - SIGHTS

error: Alert: Copyright GGG !!