"Lunja"

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Loutsa is a traditional meat from Cyprus consisting of smoked pork. As food but also as a word it seems to come from Italian longa.

Information
During the past years the loonja was regarded as a luxury bond as it distinguished itself for its taste, which made it sought after. By the middle of the twentieth century, the supply of the lunja came mainly from families in the Cypriot countryside who used to raise a small number of pigs in order to provide sausages for various needs. For its better maintenance requires a cold climate while areas with tradition in its production were the areas of Pitsilia and Pafos. Moreover, in today's era, the lanza Pitsilias stands out, which is distinguished for its traditional production method.

Friday
Fresh fillet (tard and fat-free meat from the inside of the spine) of pork, thick salt, coriander and red wine is required for the preparation of the lunja. After being sprinkled with salt and coriander, the fillet is placed in a deep container so for a few days. It is then covered with wine for a few more days and is smoked for about three weeks daily for a few hours at 28°C without contact with fire. After the completion of this process it is optionally placed in the maturation. Then it can be consumed in a variety of ways or in smaller or larger pieces, in any thickness or shape.

References

Cyprus cuisine
Spanish cuisine
Malts
Dried food
Smoked meat