A Cycladic Delicacy

Lountza (louza) of Paros is a traditional cured pork specialty deeply rooted in the island’s culinary heritage. Like the more famous Mykonian lountza, this delicacy dates back centuries as a way to preserve meat before refrigeration.

Made from pork loin or fillet, lountza is first cured with coarse sea salt to remove moisture. It is then marinated in local red wine, which tenderizes the meat and enriches its flavor. A blend of spices such as black pepper, allspice, and occasionally cinnamon is added before the meat is air-dried and aged for several weeks.

In Parian cuisine, lountza is usually served thinly sliced as a meze, paired with local cheeses, olives, and wine. It can also be used to add depth to salads and sandwiches. While Mykonos’ version of lountza is more widely known, Paros proudly maintains its own unique take on this cherished Cycladic cured meat, showcasing the island’s rich tradition in meat preservation.