Flavors of Mykonos
Flavors of Mykonos
A few words about the Local Products of Mykonos...
Cold cuts
They are traditionally prepared during the pig slaughtering season, which takes place in autumn and winter. Nowadays, due to demand and given that we now have the technological means to produce these products without the necessary contribution of the northern wind and low temperatures, cold cuts are produced throughout the year. Some can be found in butcher shops, grocery stores, restaurants, cafés, etc., while others—largely unknown and rarer—are only made in winter in small-scale household productions.
- Mykonian Louza
Louza is the prized delicacy, the delicatessen product of Mykonos. It is the lean eye of the pork chop—the psoas major muscle of the pig. Initially, it is salted, then flavored with savory, oregano, allspice, and pepper. The process is completed by placing the meat in a casing and hanging it in a cool, well-ventilated area for at least 20 days. Traditionally, louza is a single piece, about 1 meter long, but in shops it can be found cut into smaller pieces or in slices (vacuum-packed). It is consumed like most air-dried cold cuts, such as prosciutto and others.
- Bouboulo
Bouboulo is a small version of louza. It is made exclusively from the pork tenderloin. It requires the same process and the same ingredients/herbs.
It is consumed as is, without cooking. A fine yet more economical delicacy.
- Mykonian Sausages
The sausages of Mykonos, compared to other similar ones, have the particularity that their meat and fat are coarsely chopped, they are air-dried, and the base of their ingredients and herbs comes from the island’s environment: salt, savory, oregano, and of course, pepper. They are more easily found in the market and restaurants of the island, and are unique, exquisite, and aromatic. It is worth trying them on the island.
- Paides
Paides are an even more special delicacy. They are the two pork ribs, which, whole, after removing the excess fat, are also salted and flavored with the same mix of herbs and spices as louza. In the end, they are hung in the air for 20 or more days. They are cooked and consumed cut into small pieces, enhancing various dishes, or served as a delicacy on their own or with fried eggs.
- Sysera or Syglina
Sysera or Syglina are pieces from the last, finer ribs of the pig. They are cut into small, bite-sized pieces, rinsed well in strong brine, and placed in a pot with one or two whole onions, allspice, and a bay leaf. They are fried very well in their own fat. In the end, they are placed in glass jars, where they are preserved covered with their fat, known as “glina,” which is strained before being transferred to the jars. They are consumed like paides and do not necessarily require any additional cooking.
Dairy
- KOPANISTI
Kopanisti, the famous cheese from Mykonos known for its maturity and spiciness. It belongs to the blue cheese category and is a Protected Designation of Origin (P.D.O.) product from the Cyclades. It is a fermented product made from salted whey cheese, with a maturation period of at least 45 days. It has devoted fans, but also some who cannot stand it. Do not try it on its own. It needs to be paired correctly. On the island, you will find it on a “mostra” (a local rusks display). Sometimes it is consumed mixed with glina (pork fat) or butter, etc., to soften its sharpness. It pairs well with fruits such as watermelon, fig, pear, peach, distillates, and sweet wines.
Take with you a bit of the rough yet spicy taste of Mykonos. Enjoy an ouzo and a “Mostra with Kopanisti” at a taverna or café: a slightly damp rusk, kopanisti, tomato, olive oil, and possibly some oregano.
- Niari
- Tyrovolia
Tyrovolia is the quintessential cheese of Mykonos, commonly found on the island in sweet and savory pies, salads, and other dishes. It is essentially one of the sour mizithras of the Cyclades, a simple first-stage cheese, white, unsalted, and without shape.
- Xinotyro
Xinotyro is salted and well-drained tyrovolia that takes the shape of a cone (conical shape) from the cheese mold in which it is placed on the first day to drain the excess whey. It matures for a few days in a cool, shaded place. In the first few days, it is consumed as a table cheese, and when it has matured enough, it is excellent with pasta, either with minced meat or red sauce.
- Vrαstο
Vrαsto is a hard cheese, a type of kefalograviera. It was traditionally made in Mykonos and has made a comeback in recent years.
- Anthotyro, Graviera, Yogurt
In the island’s market, you will also find anthotyro, graviera, yogurt, and more. These are exquisite products and belong to types of cheese and dairy products that have been introduced in recent years into the products produced on the island of Mykonos.
Agricultural Products
Among the agricultural products, we note the atzouri, xylangouro, the local sweet potato, the rare kafematika beans, small, tasty, and boilable, also known as Mykonian beans. Try local figs and prickly pears, ambourneles, and if you find yourself at the end of autumn or the beginning of spring, try the entire variety of wild herbs that grow and are gathered almost throughout the island.
A significant new entry into the market, with a strong presence and products that have also entered supermarkets and the food industry, are the locally produced pleurotus mushrooms, and it is worth keeping in mind:
- the local production of Mykonos beer, Mikonu
from the Mykonos Microbrewery, with selected labels, some of which include the addition of local prickly pear.
- the small but exquisite wine production
from the Xydakis Micro-Winery
- the wines under the name Paraportiano
which is based in Ano Mera
Sweets
The sweets in Mykonos that one should truly seek, whether for personal enjoyment or as a gift from the island, are:
- the almond pastries
- the biscuits (ergolavoi)
- the small baskets (kalathakia)
They are unique, and you will love them, just like all the few but exquisite products of the island!
The journey of taste doesn't end here...
Among the flavors that visitors can either seek or be lucky enough to taste on the island throughout the year, we can mention the following:
- Chouhoulioi
The uniquely flavored small snails that appear only with the first rains (chouhoulioi)
- Meatballs
The pork meatballs (made with coarsely ground pork), wild herbs (e.g., provasia, alentrides, galasides, karides) either boiled as a salad or with lamb/goat fricassee.
- Lahanides
The cabbage (lahanides) with pig’s head.
- Azonara
The azonara (salted pork knuckle) with wild greens (provasia)
- Eggplants.
With garlic sauce and fresh tomato
- The Mykonian Christopsoma, the Easter cookies
- The Mykonian broad beans with garlic sauce, the onion pie, and the honey pie
- The tsimpita, the rafiolia, and others
For all the above, in addition to the homes, events such as festivals, pig slaughters, etc., the Mykonos Gastronomy Club, which has been active since 2012, contributes in its own vibrant way to making our flavors and dietary habits known to a broader audience both inside and outside of Mykonos.