Λούντζα. Άδεια δημοσίευσης:Υπουργείο Γεωργίας.
Cyprus lountza, a type of cured ham, is widely enjoyed as part of the traditional mezé and in sandwiches. Made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily for 20 days.
Name - Recipe
Λούντζα. Smoked pork ham, cured in wine.
The word lountza derives from the Italian "lonza", which indicates the Italian origin of the delicacy (el.wikipedia.org).
Version A and Version B:
Pork tenderloin
Dry coriander
Coarse salt
Red dry wine
Version A
Place the pork tenderloin in a deep container and sprinkle with dry coriander and salt. Add wine to cover it and let it soak for 10-15 days. Turn it twice a day and add wine if necessary. Let it dry. Smoke it every day for 2-3 hours, for 20 days. (MANRE 2009)
Version B
Place the pork tenderloin in a deep container with the wine, coriander and salt for a few days. Remove the meat and place it over the fireplace and leave it there for a few days. Then dry it in the sun. (Kyprianou 1974, 299)
Marinate in wine.
Drying.
Smoking.
Functional and symbolic role
Lountza is usually cut in slices and eaten either as is, fried or grilled (el.wikipedia.org).
Additional information and bibliography
Many women farmers continue to make traditional loukaniko (sausages) and lountza for home consuption and to treat relatives and friends (MANRE 2009).
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009). The traditional sausages of Cyprus, Press and Information Office, Nicosia.
Kyprianou, Chr. S. (1974) 'Foods of the village of Tsakistra in Cyprus', Λαογραφία,, KΘ΄ (XXIX).
Varvara Yangou
Λούντζες. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
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