Corfu Traditional Product: Noumboulo
Your easy guide to the best holiday in Corfu Island
Noumboulo (from Venetian nombolo: loin) is a traditional charcuterie product of the Island of Corfu.
It is made from whole pork tenderloin, cured with salt and spices and marinated in wine.
It is then encased in natural intestine, usually together with a strip of fat, and smoked over a mixture of herbs, including sage, bay laurel, thyme, terebinth and myrtle.
It is consumed thinly sliced, usually on fresh bread.
Although it is enjoyed all year round, it is traditionally served as an hors d’oeuvre on Christmas and New Year’s days.
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Situated in the famous resort of Sidari on the North coast of Corfu. Just 200m from the Canal D’ Amour Beach and 250m from Sidari
Nikolas Taverna in Agni Bay gained media fame, featured by the BBC in 1998 and often mentioned in the British press.