Lountza is made from fresh pork fillet, matured in a mixture of village wine and coriander seeds. The maturity period takes about 15 days and is followed by a smoking process which takes another 20 days. Smoking takes place on a daily basis at a rate of 1-2 hours per day.

Traditional smoked Lountza is usually served uncooked, sliced or cubed along with a selection of other meat and cheese delicacies. Due to its processing method, it may be preserved for long periods at ambient temperatures, in relatively cool places without losing its freshness and nutritional value. The processing method also gives a product which is low in total fat content.