Luntza

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Mezes with sliced ​​Luntza (left)

Lountza or Luntza ( Greek Λούντζα ) is a Cypriot meat specialty. In addition to the chiromeri and the tsamaréla made from goat meat, the lountza is one of the most famous Cypriot meat delicacies, which is increasingly being sold internationally. Especially in Great Britain, Lountza is relatively well known and popular among gourmets. In Cyprus, Lountza is one of the mezedes (μεζέδες), the typical Cypriot main dishes, which consist of a variety of local cold and warm dishes, as well as various intermediate dishes.

The Lountza is made from the loosened piece of rib (square) of the pig, for the best quality the fillet (Austrian roasted lungs ) is used. The edges of fat are very carefully removed from the pieces of meat and cut to size so that they have an elongated rectangular shape. The well-salted ribs are then placed in a red wine marinade mixed with bay leaves for at least two weeks, then pressed and rolled in a spice mixture of pepper , cumin and coriander and hung up to dry. The drying process takes several months. In addition to the air-dried one, there is also a smoked and air-dried Lountza.

Lountza is served in relatively thick slices. It is light red in color, the core is light pink. It is moderately salty, tender and very aromatic. It is mainly eaten cold, but is also served fried or grilled.

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