Lountza

Lountza is Cypriot pork loin, cured, dried and smoked, then sliced thin and served as a meze. Lountza (Greek: Λούντζα) is a cured meat from Cyprus, served cold in thin slices with bread, olives and other small plates. It is a whole cut of meat, not minced or stuffed into a casing.

What it really is

Pork loin, the long lean muscle along the back, is rubbed with salt, black pepper and ground coriander seed, then marinated in red wine. It is left to dry and then smoked, which gives the outside a dark, firm skin and the inside a close, dense texture. A cut slice shows deep red meat with a seasoned edge, and the flavour is savoury, with the warm note of coriander and the bite of pepper.

Because it is cured and smoked, lountza is eaten cold and sold sliced rather than cooked to order. The pork stays as one piece of meat, so the slices keep the grain of the loin.

How it's served

• Sliced thin and served cold or at room temperature.
• On a board or plate as part of a meze, with bread, olives and other small dishes.
• In small portions shared across the table, as one of several dishes.

How to write it on the menu

• Name the meat and the cure: Cypriot pork loin, cured and smoked. Add the portion weight if you sell by size.
• Declare sulphites, which are present in red wine. They are the only allergen in the classic recipe, so say so on the menu.
• State that it is served cold and sliced to order, so guests do not expect it hot.
• Make clear that it is pork, for guests who avoid pork for religious or personal reasons.
• Add the Greek name, Λούντζα, beside the English so guests searching for it recognise the dish.