Cured pork tenderloin

Cured pork tenderloin is a cherished ingredient in many Mediterranean and South American cuisines. In Spain, it's known as "lomo embuchado" a dry-cured pork tenderloin. Italy offers its own varieties, such as "lonza stagionata" and "capocollo." In Cyprus, you can find "lountza" which is brined, marinated in red wine, dried, and smoked. In Greece, particularly in the northern Cyclades islands, this preserved pork loin is called "louza."

In the Balkans—specifically Bosnia, Croatia, Serbia, and Montenegro—smoked and cured pork cuts, including loins, tenderloins, and shoulder blades, are referred to as "pečenica" or "vješalica." These cuts are typically prepared in winter. They are brined with salt and garlic, then hung to cure over smoldering wood for up to two months. The cold continental winters are crucial to the curing process, imparting an intense smoky and garlicky flavor. These cuts are enjoyed as cold cuts or incorporated into various dishes.

The names of these cured pork products largely derive from the Latin word "lumbus" meaning 'loin.' However, the Slavic names from the Balkans focus more on the preparation and curing methods. Mediterranean-style cured meats like prosciutto and pancetta differ significantly from the smoke-cured cuts found in Bosnia, Croatia, Serbia, and Montenegro. The latter are traditionally made in freezing temperatures, resulting in a more intensely flavored and drier product.