🇨🇾 Cypriot Cuisine

Λούντζα Βοδινή

Cured Beef Loin

Prep Time 30 min

Servings 10

Difficulty Hard

Calories 183 kcal

A Cypriot cured and smoked beef loin marinated in red wine and coriander seeds, air-dried and thinly sliced — a no-meat adaptation of the island's classic charcuterie.

Ingredients

1kg beef loin
2 cups red wine
3 tbsp crushed coriander seeds
3 tbsp coarse salt
1 tbsp sugar
2 bay leaves
1 tsp black peppercorns

Instructions

1 Trim beef loin of excess fat and silverskin.
2 Combine wine, coriander seeds, salt, sugar, bay leaves, and peppercorns in a container.
3 Submerge beef in the marinade. Refrigerate for 5-7 days, turning daily.
4 Remove beef, pat dry, and tie with butchers twine.
5 Cold-smoke for 4-6 hours (or oven-dry at 70°C for 3 hours).
6 Hang in a cool, dry place for 2-3 weeks until firm. Slice paper-thin to serve.

Did You Know?

This beef adaptation preserves the iconic Cypriot wine-and-coriander curing flavour profile while omitting pork entirely.