Lountza

This wine-marinated, smoked pork tenderloin is one of the most popular local delicacies in Cyprus, usually associated with the Pitsilia region. Although the method of preparation is probably much older, the name lountza stems from the Italian lonza (loin) and can be linked to the time when the island was dominated by the Genoese merchants, circa early 14th century.

Today, lountza is typically enjoyed either fried or grilled, served mainly for breakfast, or in a simple Cypriot-style sandwich—stuffed into a warm pita bread with grilled halloumi cheese and some tomato and cucumber slices.