KOUMNA

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The koumna, a type of small earthenware pithoid with or without handles, was a vessel type predominantly used for the storage of foodstuffs. It was manufactured in several sizes, the largest ones having a capacity of 51-64 kilos (40-50 okas) and the smallest ones 20-26 kilos (16-20 okas). The smaller-sized koumna was known as koumnin or koumnoudin.

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Koumnes were mainly used for the storage of halloumi (Cyprus cheese), oil, vinegar, olives and raisins, while written sources dating to the 18th-19th century link koumnes with the storage of butter. Furthermore, koumnes were used for the storage and preservation of dried meats, which due to the name of the vessel became known as koumniasta. The koumniasta were cooked pork meat pieces, which after cooking were salted, flavoured with coriander or cumin, and marinated in wine for 8 to 15 days. Subsequently, they were fried anew and stored in the koumna, where they were covered with pork fat, which ensured their preservation for a long time.