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loúza

λούζα

Salted pork tenderloin from Mýkonos, Tínos and Sýros, in all likelihood learned during the Venetian occupation in the Middle Ages (the Italian for pork tenderloin is lonza). They also make a version, λούντζας, in Cyprus.

Aegean Islands

Cyprus

Meats and poultry
Text © Dana Facaros

Image by Blue villa