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🥩
Snack Meat

Food Flavour DNA

Nutritional Values

🔥180kcal
💪15gProtein
🌾—Carbs
🥑12gFat
🌿—Fibre
⚖️50 gServing

* Per serving · 50 g. May vary.

Louza Mykonos

How to order / say it
Say it Λούζα — [LOO-zah]
Order I'd like the louza, please.
Locally Θα ήθελα τη λούζα, παρακαλώ.
Say locally

Mykonian charcuterie made with seasoned cured pork loin

Why try it?

Louza is a delicacy found only on the island, tying Mykonos’s heritage to its salt-curing practices and sustainable farming lifestyle. It speaks of centuries-old expertise in meat preservation.

How it tastes

Offering a tender, melt-in-the-mouth texture, Louza has a rich, slightly salty flavor with notes of spice and herbs. It's usually enjoyed thinly sliced as part of an appetizer platter.

Origin & History — first documented: 1810

Louza has origins in ancient Greece but gained prominence on Mykonos in the early 19th century as farmers cured meats to carry through harsh seasons. It's a testament to local autonomy in resource use.

Recipe

Ingredients

  • 🥩 400 g pork loin
  • 🧂 40 g sea salt
  • 🧂 1 tsp black pepper
  • 🌿 1 tsp oregano
  • 🌿 1 tsp thyme
  • 🧂 1/2 tsp allspice

Method

  1. 1 Coat the pork loin with sea salt, letting it cure for 24 hours.
  2. 2 Rinse and dry, then season with spices and herbs.
  3. 3 Wrap tightly in a cloth and let air dry for 2 weeks.
  4. 4 Serve in thin slices as part of a charcuterie board.

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All Europe recipes — Greece — Mykonos — Louza Mykonos
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