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Νούμπουλο Κερκύρας / Nouboulo meat from Corfu

Smoked cured pork fillet from Corfu; Greeks sometimes call it Corfiot prosciutto. The process of curing pork was introduced to the island by the Venetians: the meat is rubbed with salt and oregano, then encased in an intestine and smoked over a lentisk wood and herbs, then air dried. Like prosciutto is should be sliced very thinly.

Text © Dana Facaros

Image by Spiros Vathis