loukaníkο

Sausage or salami. Greeks made a wide variety, usually flavoured with orange zest, fennel and other spices. They appear on their own on menus or in various dishes. The curious name goes back to at least the 4th century AD is derived from derived from ancient Latin lucanica (from Lucania (Basilicata) region of Southern Italy, once inhabited by the Italian tribe of Lucanians and part of Magna Graecia).

λουκανίκο χωριάτικο (loukaníko choriátiko) country sausage, the default kind they usually grill.

Another kind is a dry fermented salami made of smoked pork and air-cured, made in Mystras near Sparta is known as σαλάμι αέρα Μυστρά (salámi aéro Mystrá).

These days you may even see τσορίθο—chorizo.