Pafitiko Loukaniko

Pafitiko Loukaniko is a pork sausage from the Paphos district of Cyprus, matured in dry red wine produced from the local Mavro grape variety. The minced meat is stuffed into pork casing, formed into strings of 6 to 10 pieces called teratsia, and dried under controlled conditions at a maximum temperature of 45 °C with low humidity.

About this designation

Pafitiko Loukaniko is registered as a PGI under file number PGI-CY-1244, with EU protection granted on 17 July 2014 (eAmbrosia identifier EUGI00000014563). The protected name covers both the Greek form Παφίτικο Λουκάνικο and the Latin-script transliteration Pafitiko Loukaniko. The geographical area is defined as the administrative boundaries of the province of Paphos, Cyprus, and all transformation and preparation must take place within that area. The specification requires fresh pork from healthy animals, with the whole animal used after removal of bones and fat. The minced meat is matured in dry red wine from the Mavro variety cultivated within the province of Paphos, notably in zones at altitudes above 500 metres. The wine received must have an alcohol content of 12 to 14 % and a sugar content below 4 g per litre. Coarse kitchen salt is specified; fine salt is excluded to prevent excessive salt absorption. The mandatory spices are ground coriander, cumin, and black pepper. Optional spices include ground cinnamon, ground cloves, and whole or ground mastic berries. Strings of 6 to 10 pieces (teratsia) are dried suspended in an enclosed space at a maximum temperature of 45 °C with low humidity for 2 to 3 days. Each teratsi has a diameter of approximately 3 cm; length and weight vary according to producer preference. Chemical parameters per teratsi are: pH 4 to 5.5, protein 20 to 30 %, fat 22 to 35 %, moisture 38 to 48 %, and sodium chloride 1.5 to 2.5 %.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 17 July 2014 under file number PGI-CY-1244 (eAmbrosia identifier EUGI00000014563).
• The specification requires dry red wine made from the Mavro grape variety grown within the province of Paphos; no other wine is permitted.
• Fine salt is explicitly excluded by the specification; only coarse kitchen salt may be used.
• Strings must contain 6 to 10 individual pieces (teratsia) and are dried at a maximum temperature of 45 °C for 2 to 3 days.

HoReCa use

The specification states that Pafitiko Loukaniko may be consumed after being cooked in various ways.