Lountza

Lountza is a celebrated Cypriot charcuterie made from cured and smoked pork loin that is traditionally steeped in robust red wine and finished with a fragrant crust of crushed coriander seeds. The technique balances wine-forward aromatics with gentle smoke and a firm, sliceable texture, producing thin slices that pan-sear beautifully or serve cold on a meze spread.

Ingredients

• 1.5–2 kg pork loin
• 750 ml–1 L red wine
• 60 ml wine vinegar (optional, for brightness)
• 60 g salt
• 30 g sugar (optional)
• 6 cloves garlic, lightly crushed
• 3 tbsp coriander seeds, lightly crushed, plus more to coat
• 2 tsp cracked black pepper
• 3 bay leaves
• 2 cups oak wood chips for smoking

Equipment

• Non-reactive container or zip bag for curing
• Wire rack and tray
• Smoker or covered grill capable of steady low-temperature smoking
• Mortar and pestle (or spice grinder set to coarse) for coriander seeds
• Paper towels and food-safe gloves

Preparation and curing

1. Make the marinade: In a non-reactive container, combine the red wine, optional wine vinegar, salt, optional sugar, crushed garlic, cracked black pepper, and bay leaves. Stir until the salt (and optional sugar) dissolve.
2. Add the pork loin and ensure it is fully submerged. Cover and cure for 48–72 hours in the refrigerator, turning the pork loin once around 24 hours to promote even absorption.
3. Pellicle step: Remove the pork loin from the marinade, pat very dry, and rub all over with the crushed coriander seeds. Set the coated pork loin on a rack and air-dry in the refrigerator for 12–24 hours until tacky to the touch.

Smoking and finishing

1. Prepare the smoker: Load your smoker or grill with oak wood chips and establish a clean, steady smoke. Arrange the pork loin on the grates over indirect heat.
2. Smoke the meat until a deep mahogany tone develops and the surface feels dry and set, typically 2–3 hours. Add more oak wood chips as needed to maintain smoke.
3. Rest and chill: Transfer the smoked pork loin to a rack and refrigerate for at least 12 hours to firm up and allow flavors to harmonize.

How to serve

Slice the chilled pork loin very thin. Enjoy cold as part of a meze, or quickly pan-sear the slices in a dry skillet for about 1 minute per side to bloom the smoke and the crust of coriander seeds. The wine-cured character from the red wine pairs beautifully with simple sides and crisp greens.

Notes and tips

• For a bolder spice edge, add more crushed coriander seeds and a touch more cracked black pepper to the surface before smoking.
• Use a full-bodied red wine you enjoy drinking; its character is central to the flavor of traditional lountza.
• Keep the exterior dry before smoking; a proper pellicle helps the smoke adhere and preserves the aromatic crust of coriander seeds.