Lountza – Smoked Pork Loin
Ingredients
Pork loin, red dry wine, salt, coriander, black pepper, cumin.
Preparation
We soak the meat in red dry village wine, salt and spices for fifteen days. The meat is then pressed in special machines that dry it and make it harder. It is then put in the ‘kapnistiri’ – smoke rooms, so that the liquids are drained and the meat is smoked. It can be served cold and sliced in salads, sandwiches or starters. It can also be grilled or fried in slices accompanied best with drinks especially wine. Lountza is very good for low carbohydrate and low fat diets.
It is packed in a thermoforming package to secure its high quality, taste and most important its hygiene.
The whole procedure takes more than 2 months of production and maturation. (The product should be kept refrigerated between 2C° - 4C°).
Typical Composition per 100g |
| Energy KJ/Kcal |
806/192 |
| Protein g |
33.5 |
| Carbohydrate g |
0 |
| Fat g |
6.4 |
Sample Images
