A Cured Delicacy with Venetian Roots
The Salami of Lefkada (Salami Lefkaditiki) is one of the island’s most prized and recognizable traditional products. With origins dating back to the Venetian period, this cured meat reflects Lefkada’s long-standing expertise in preservation and artisanal food craftsmanship.
Produced from select cuts of pork, the salami is seasoned with whole black peppercorns, salt, and garlic, using a minimalist yet flavorful approach that highlights the quality of the meat. It is then encased in natural pork intestine and air-dried for several weeks, making use of the island’s ideal climate for natural curing. The result is a firm, aromatic salami with a balanced, mildly spicy flavor.
Historically, salami production in Lefkada was a household tradition, especially in the winter months when pork was preserved for the year ahead. Today, a handful of local producers continue to craft salami using the same time-honored methods, often by hand and in small batches.
Served sliced thin, it pairs beautifully with local cheeses, bread, and tsipouro. More than just a delicacy, Salami of Lefkada is a symbol of the island’s cultural and culinary heritage—a flavorful connection to its past, preserved with pride.
