Lean part of a pig's body.
Name - Origin
A lean part of the body, around the kidneys, of the pig (Yangoullis 2009, entry απάτζ̆ιν,το, 67).
ETYM. < Byz. apakin (Yiangoullis 2009, entry απάτζ̆ιν,το, 67)
Additional information and bibliography
In Stroumbi village, Paphos district, it is lean meat on the back of a pig, which is used to make lountza (Petrou-Poeitou 2013, entry Απάτζι, 26).
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Tonia Ioakim, Argyro Xenophontos
Foods
Lountza - cured ham
Cyprus lountza is made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily for 20 days. Lountza is widely enjoyed as part of the traditional mezé and in sandwiches.