Of the cured meats commonly prepared in Cyprus, lountza is one of the best-known and loved. Lountza is made from fresh loin of pork. Traditionally, the pork is first brined in salt for two days and then marinated in dry red village wine for about two weeks. The brine removes liquid, thereby retarding the decomposition of micro-organisms and preserving the meat for consumption, while the wine sweetens the taste and tenderises the meat. Lountza is primarily seasoned with crushed coriander seeds, the lemon-flavoured fruit of the annual herb native to the Eastern Mediterranean region. Cumin and black pepper are regular additions. After its marinating and seasoning are complete, the pork is usually smoked with local hardwood for weeks or even months. The Cypriot Greek word ‘lountza’ derives from ‘lonza stagionata’, the Italian term for cured pork, and points to the introduction of pork specialities on the island when the Venetians ruled it during the sixteenth century. Now lountza is available from Cypriot artisanal producers. Lountza is usually sliced and served uncooked as part of a light meze course, and it is often accompanied with zivania, the clear, potent distillation made from the pomace of local wines. It is also enjoyed grilled or fried. Lountza is frequently combined with grilled halloumi cheese and served in a pita—the Cypriot version of a grilled ham and cheese sandwich. At Anassa, you can find lountza daily at Amphora’s breakfast service and as one of the local delicacies included in the Akamas picnic basket.
