Meze Plate · Cured Pork
Louza
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It's cured with nothing but salt, pepper and local herbs, then air-dried in the strong Cycladic wind — no smoking, no nitrates, just sea air.
A whole pork loin is rubbed with salt and Cycladic herbs (savory, cinnamon, allspice), then air-dried for weeks until firm and deep red. Sliced thin and sold at Tinos and Mykonos market meze stalls alongside local cheese and wine.
Why it's made this way: The Cyclades' dry, windy climate is naturally suited to air-curing meat without refrigeration, and Tinos in particular built a reputation as one of the island group's food-producing centers around products like louza.
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Part of World of Street Food — 690 dishes from 118 countries.
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