| Type | Charcuterie |
|---|---|
| Region or state | Corfu |
| Serving temperature | Thinly sliced |
| Main ingredients | Pork tenderloin |
| Ingredients generally used | Salt, spices, and wine |
Noumboulo (fromVenetiannombolo: loin)[1] is a traditionalcharcuterie product of the Island ofCorfu. It is made from wholepork 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 includingsage,bay laurel,thyme,terebinth, andmyrtle.[2] It is consumed thinly sliced, usually on fresh bread.
Although it is enjoyed all year round, it is traditionally served as anhors d’oeuvre onChristmas andNew Year's days.
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