Cypriot pork loin brined in red wine, rubbed with coriander seed and cold-smoked, then sliced and fried with halloumi. It is one half of the island’s classic breakfast plate.
It is raw pork cured and cold-smoked over weeks — smoke below about 30°C (86°F), which flavours but does not cook — and it needs a controlled cure and a smokehouse, not a kitchen.
What goes into it
- pork loin
- salt
- dry red wine
- coriander seed, cracked
- aromatic wood for smoke
How it is made
The loin is salted for several days, then steeped in red wine for a week or more, which both flavours it and acidifies the surface. It is drained, rubbed heavily with cracked coriander, and cold-smoked over aromatic wood before hanging to dry. It is sold ready to slice and is fried before eating.
How long it takes: two to four weeks from salting to sale
How it is eaten
Sliced and fried with halloumi for breakfast, in a pitta, or cold on a meze plate.
History
Cypriot pork is marinated in red wine and coriander seed, then cold-smoked over aromatic wood and grilled in slices.
Frequently asked questions
What is Lountza?
Lountza is a charcuterie & cured from Cyprus: pork loin brined in wine, coriander-rubbed and smoked, fried with halloumi. Cypriot pork is marinated in red wine and coriander seed, then cold-smoked over aromatic wood and grilled in slices.
How is Lountza made?
The loin is salted for several days, then steeped in red wine for a week or more, which both flavours it and acidifies the surface. It is drained, rubbed heavily with cracked coriander, and cold-smoked over aromatic wood before hanging to dry. It is sold ready to slice and is fried before eating. It takes two to four weeks from salting to sale.
Can I make Lountza at home?
No, and the atlas gives no method for it. It is raw pork cured and cold-smoked over weeks — smoke below about 30°C (86°F), which flavours but does not cook — and it needs a controlled cure and a smokehouse, not a kitchen.
What goes into Lountza?
Pork loin, salt, dry red wine, coriander seed, cracked, aromatic wood for smoke.
How is Lountza eaten?
Sliced and fried with halloumi for breakfast, in a pitta, or cold on a meze plate.
