cyprus sausage


  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

Sheftalia has a whole page dedicated to itself – but sheftalia isn’t the only sausage we make in Cyprus. You can pretty well assume that all of them can be baked, grilled, or fried and that you can eat them cold as well as hot. We’ll let you into a secret, though; no mater what kind of Cyprus sausage it is, you can be quite certain that the absolute best time to eat it is when it’s no longer hot from the pan or the oven – but hasn’t yet had time to cool, either.

The sausages from Pitsilia village are made from chopped pork mixed with wine and a variety of seasonings and herbs that are kept secret, though it would be wrong to think that every one is the same, because the origin of these sausages, like most traditional Cyprus products, is buried in history and in a single village you might have found twenty different recipes, with each family prepared to swear that the spice combination handed down by their ancestors knocked everyone else’s into a cocked hat. Fennel, coriander and orange peel may appear in the list – then again, they may not.

If you’re in Cyprus, you will often hear those Pitsilia village sausages referred to as “Loukanika” – which isn’t quite the breakthrough definition it might seem, because loukanika is actually our word for “sausage.” Having said that, if you ask for loukanika, you’re most likely to be served with a wine, pork and spice sandwich; it’s the spices that will vary. And, if you stop to think about it, that’s probably also true of the various brands of sausage on sale in your own country.

How should you eat these sausages? Look, everyone has their own approach to the sausage – but here’s a suggestion. On a bright, warm, summer’s day, invite your friends round and host a Cypriot barbecue. Give them salads – lots of salads, and as varied as you can manage – and give them fish, ideally in the form of sardines and calamari. But also give them sausages; sheftalia, certainly, but also loukanika. Make sure there’s no shortage of flatbreads like pittas, and put out pickles (and especially pickled quail eggs), tzatziki, and halloumi cheese. And somewhere to sit down, because you can guarantee they’re all going to eat too much.

(You might want to think about some souvlaki, too. Oh, my, we’re drooling in anticipation, just thinking about that meal).

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968