The lountza of Mykonos is known as one of the best Greek cured meats. With its ruby red color and flavorful taste, there are variations of the gourmet meat on the nearby islands of  Syros, Andros and Tinos (or the similar ‘apohti’ from Santorini). The cured pork tenderloin of the Cycladic Islands, especially Mykonos, is considered the ideal delicacy to accompany a glass of robust red wine.