The food glossary +++ 'List of Fish: Translation from Malayalam to English', 'La Capitaine Sangha', 'Lomo-Lomo'
coriander seeds, black pepper and salt and then left to mature in dry red wine for 7-15 days so that the meat, spices and wine are perfectly blended. Filling the well-washed pork intestines requires skill and patience, a process that is interrupted every 15-20 cm of filled intestine for twisting in order to create the sausage sticks. The filled intestines are then left to dry under the sun for as many days as possible or smoked (Pitsilia Region) in specially designed rooms with fire of apple-wood, pinewood or any other tree of the Cyprus countryside. The whole process takes place for a period of 7-10 days, for 1-2 hours every day. Cyprus Loukanika, whether refrigerated or not, may be kept for long periods and may be consumed fried, baked, grilled, on charcoal or provided they have matured enough, raw as they have been dried from the sun.