Lountza

Lountza is a traditional Cypriot smoked pork loin. It is made from the tenderloin of the pig, which is marinated in red wine and then smoked. Lountza is often served thinly sliced as part of a meze platter or in sandwiches.

History

The tradition of making Lountza dates back to the times when refrigeration was not available. The people of Cyprus used to preserve meat by smoking and drying it in the sun. This method not only preserved the meat but also enhanced its flavor.

Preparation

The preparation of Lountza involves several steps. First, the pork tenderloin is marinated in a mixture of red wine, salt, and various spices for several days. The marinated meat is then smoked over aromatic woods such as oak or hickory. After smoking, the Lountza is left to dry in the sun for a few days until it reaches the desired level of dryness.

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A plate of sliced Lountza

Serving

Lountza can be served in various ways. It can be eaten raw, similar to prosciutto, or cooked. When cooked, it is usually grilled or fried and served in thin slices. Lountza is often included in a traditional Cypriot meze platter, which is a selection of small dishes served as appetizers. It can also be used as a filling for sandwiches, often combined with halloumi cheese and vegetables.

See also

• Cypriot cuisine
• List of smoked foods
• Food preservation