THE FOOD OF SHEPHERDS
A TASTE OF RICH CULINARY HERITAGE
Cyprus Lountza ham is a Cypriot delicacy with origins dating back to ancient times. Resourceful Cypriot shepherds needed a long-lasting foodstuff 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, and with this, the concept of Cyprus Lountza ham was born.
A LITTLE KNOWN DELICACY
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 PROCESS
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 is served either cold, at room temperature or grilled, and its texture is generally softer than the matured version. Matured Lountza remains 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, smoky flavour pairs perfectly with local cheeses, including halloumi. These pairings, along with local olives and fresh traditional bread, create a harmonious medley of tastes and textures 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, an appetiser, 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.
CURED PORK TENDERLOIN
Lountza is a traditional, smoked and cured pork loin that has become one of the most popular meat delicacies in Cyprus today.
HOW LOUNTZA IS MADE
Fresh pork loin or tenderloin is first soaked in a salt brine before being marinated in local dry red village wine for up to two weeks. The meat is then heavily rolled in a crushed combination of different herbs and spices that contain coriander seeds, black pepper, or cumin. The meat is then smoked using wood from aromatic bushes and trees. This process creates Lountza, which is sometimes aged further to develop a stronger flavour.
A VERSATILE DELICACY
Lountza is traditionally served with other Cypriot delicacies, such as HALLOUMI and loukanika. These products are collectively known as ‘Alantika’, which translates to salted in Greek.
BREAKFAST: Lountza is often pan-fried or grilled and then served with eggs, loukanika, and grilled HALLOUMI cheese as part of a traditional Cyprus breakfast.
LUNCH OR SNACK: Lountza can be paired with grilled halloumi cheese, tomatoes, and cucumbers inside fresh pita bread to create a uniquely Cypriot snack.
DINNER: Thin slices of pan-grilled lountza are often served as part of a traditional Cypriot meze.
