noúmboulo

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, noumboulo should be sliced very thinly.