THE FOOD OF SHEPHERDS
A TASTE OF RICH CULINARY HERITAGE
Lountza is a Cypriot delicacy that can trace its origins back to ancient times. Resourceful Cypriot shepherds needed a long-lasting food stuff that they could take with them during long grazing periods in the mountains. This need prompted some of them to begin experimenting with ways of preserving meat.
A LITTLE KNOWN LEGACY
After several trials, the journeymen perfected a method for marinating and then curing pork loin. This created a tasty meat product with a long shelf life. The recipe and the method of preparation were then handed down to each generation. This created a little known legacy for the Cypriot delicacy.
A LABOUR OF LOVE
The traditional way of preparation is a labour of love that requires both patience and skill. Both are required to achieve a perfect balance of flavour and texture. The pork loin is carefully trimmed, seasoned, and then left to marinate for several days, The marinade contains a mixture of salt, sugar, various spices and red wine. After these ingredients infuse into the meat, whole coriander seeds are added to the mixture. The meat is then allowed to dry in the sun.
A SMOKING PROCESSÂ
The meat is then smoked in a specially built chimney over fragrant wood chips. This adds a distinctive taste to the final product. Once cured, the lountza is usually sliced and served at room temperature.
FRESH OR MATURED
Lountza that is immediately packed, is sold as fresh. This version of the cured meat is normally used in sandwiches or as a snack on its own. It served either cold, at room temperature or grilled and its texture is generally softer that the matured version. Matured Lountza remians unpackaged and gradually turns hard. This process enables it to become more flavoured as it ages. It is this type of Lountza that usually makes up part of the infamous Cyprus meze. Its rich, smokey flavour pairs perfectly with local cheeses, including halloumi. These pairings, along with local olives and fresh traditional bread, creates a harmonious medley of tastes and texture that represent the essence of Cypriot cuisine.
A RICH SOURCE OF PROTEIN
Pork loin is leaner than other cuts of pork. This makes lountza a relatively low-fat option for protein consumption. When enjoyed in moderation or as part of a balanced diet, lountza can be a nutritious and satisfying addition to several meals. The spices and herbs used in the marinating process provide antioxidants and anti-inflammatory compounds that contribute to overall health and well-being.
A CYPRUS STAPLE
Cyprus lountza can be taken as a snack, appetizer, or as a main course, evoking a sense of nostalgia and pride in those who appreciate its roots. It is also a cherished part of Cypriot heritage. This cured meat has also become a staple in most Cypriot households, firmly placing it on the culinary map of Cyprus.Â
