Koumniasta or pasta kreata - cured meat

Name - Origin

Cypriot name of food

Κουμνιαστά ή Παστά Κρέατα.Koumniastá or pastá kréata.

Greek name - description

Επεξεργασμένο χοιρινό κρέας.

Language remarks

The name of this type of meat, koumniasta, is due to its storage container, which is called koúmna.

In the West of Cyprus, in the Paphos and Limassol districts, this type of meat was called koumniasta, while in the East of Cyprus, in the Famagusta and Kyrenia districts, it was called pasta(Xioutas P, 1978).

Processing method

After slaughtering a pig, the rib meat was lightly fried, after having been salted, seasoned with coriander or cumin and marinated in wine for 8 to 15 days. The meat was then stored in a koumna (a small clay pot similar to a small jar) and then covered with milla (fat) in order to be preserved for a long period of time (Neophytou K, 1991).

Functional and symbolic role

Nutritional Value and Importance in the Diet of Cypriots

Housewives would either fry koumniastas or cook them with potatoes (Xioutas P, 1978).

The use of the milla (fat) preserved the meat for a long time, which was important for Cypriot households, as there was no technology for food preservation and no financial means to buy fresh meat very often.

Festive Occasions

Meat consumption was customary on Sundays, when Cypriots were not fasting (Xioutas P, 1978).

Additional information and bibliography

Time period

19th - 20th c.

Supplementary Information

Loukanika (Cyprus sausages) were lightly fried and stored in kouzos (clay pot) a long with other cured meat. These were called "koumniasta loukanika" (Xioutas P, 1978).

Bibliography

Neophytou K. (1991) Συντήρηση κρέατος. Λαογραφική Κύπρος, 21 (41), p.p. 63-73.

Xioutas P. (1978), Κυπριακή λαογραφία των ζώων. Publications oft he Centre for Scientific Research, XXXVIII, Nicosia.

Researcher/Recorder

Demetra Demetriou