Peloponnese, Greece

Greece

The Peloponnese is the large peninsula hanging from the southern tip of mainland Greece, separated from Attica by the Corinth Canal. Citrus orchards spread across the Argolid plain. Nemea, in the northeast corner, produces Agiorgitiko, one of Greece's most planted red grapes. The region's loukaniko draws directly from both: dried orange peel from the groves, red wine from the vineyards. Village butchers across Arcadia and Laconia still make the sausage by hand for feast days and local markets.

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Sausages from Peloponnese, Greece

Loukaniko

Peloponnese, Greece

Greece's oldest sausage: a fresh pork link seasoned with orange peel, red wine, and fennel seed, cooked over charcoal until the skin splits and char marks cross the casing. Every region has its version. The Peloponnese uses citrus peel and wine. Some islands smoke the links over olive wood. Crete loads in leek and coriander. What stays constant is the wine, the heat, and the grill. Loukaniko is not eaten in a bun. It comes to the table whole, sliced on a wooden board, with bread to soak up the fat.

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