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Loukanika

Greek style salami with vivid flavors of cumin, garlic, and hints of orange zest. Based on the family recipe of Salumist, Elias Cairo. 

Loukanika is the Greek word for sausage, however we associate it with this particular salami. It was developed in 2009 as a thank-you present from Eli (our founder) to Michelle (our co-founder and Eli's sister) to thank her for helping work with the USDA. What was supposed to be a one-time gift was then entered into the Good Food Awards, and sure enough, it won! 

Good Food Award Winner
  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
  • GFA Winner GFA Winner
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Nutrition Facts

Serving size 1oz., 4.5 servings per stick.
Calories 100
Total Fat 7g (9%)
Saturated Fat 2g (10%)
Trans Fat 0g
Cholesterol 30mg (10%)
Sodium 480mg (21%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g
Total Sugars 0g
Protein 8g
Vitamin D • 0.2mcg 0% Calcium 10mg 0% • Iron 0.4mg 2% • Potassium 110mg 2%

Shipping info

Orders placed Friday after 3pm, Saturday, Sunday and Monday will ship on Tuesday. 

Orders placed on Tuesday and Wednesday before noon will ship on Wednesday. 

Orders placed after 1pm on Wednesday, orders placed on Thursday and orders placed before 3pm on Friday will be shipped on Monday the following week.

  • Ingredients

    Pork, pork fat, salt, less than 2% of: spices, garlic, dextrose, water, swiss chard powder, orange zest, lactic acid starter culture. Hog Casing.

  • Storage & Preparation

    Salami keeps best when refrigerated. Store paper wrapped salami in a plastic bag or sealed plastic container in your refrigerator’s crisper drawer. Serve at room temperature, sliced as thick as you desire.

  • Flavor Profile

    • Cumin Cumin

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.

It's All in the Family...

John Cairo, Elias and Michelle’s father, grew up in a tiny Greek village and moved to America in his late 20s. With it, he brought his Greek ethos and family recipes. This salami is a special celebration of the Cairo Family, and one of our best selling salamis.

Slice thin, on a bias, and pair with tinned fish, feta, dolmades, olives and sliced lemon.

Leave the casing on or peel it off - it's all natural and totally edible. To each their own!