Noumboulo facts for kids

Noumboulo is a special kind of cured meat from the beautiful island of Corfu in Greece. It gets its name from the Venetian language word nombolo, which means "loin." This tasty food is made from a whole piece of pork tenderloin.

It's prepared by curing the pork with salt and different spices. Then, it's soaked in wine to give it a rich flavor. After that, the meat is put into a natural casing, often with a little strip of fat.

The final step is smoking the Noumboulo. This is done over a mix of special herbs. These herbs include sage, bay laurel, thyme, terebinth, and myrtle. This smoking process gives Noumboulo its unique taste and smell.

Noumboulo is usually eaten in very thin slices. People often enjoy it on fresh bread as a snack or appetizer.

What is Noumboulo?

Noumboulo is a traditional type of charcuterie. This means it's a prepared meat product, similar to salami or ham. It's a very popular food on the Greek island of Corfu.

The main ingredient is a whole piece of pork tenderloin. This is a very tender cut of meat. The way it's prepared makes it a delicious and long-lasting food.

The Taste of Corfu

The special herbs used in smoking give Noumboulo its unique flavor. These herbs grow naturally on the island of Corfu. They add a fresh, earthy, and slightly smoky taste to the meat.

The combination of curing, wine, and smoking creates a complex flavor. It's a taste that many people connect with the traditions of Corfu.

How is Noumboulo Made?

Making Noumboulo is a careful process that takes time. It involves several steps to make sure the meat is cured and flavored perfectly.

First, the pork tenderloin is cleaned and prepared. It is then rubbed with salt and a mix of different spices. This step helps to preserve the meat and add flavor.

Next, the spiced pork is marinated in wine. This soaking helps the meat absorb more flavor. It also makes the meat more tender.

After marinating, the pork is placed inside a natural casing. Sometimes, a small piece of fat is added with the meat. This fat helps to keep the Noumboulo moist.

The final and very important step is smoking. The meat is hung and smoked slowly. This is done over a fire that burns specific local herbs. The smoke from these herbs gives Noumboulo its special aroma and taste.

When is Noumboulo Eaten?

Noumboulo can be enjoyed all year round on Corfu. It's a versatile food that fits many occasions.

However, it has a special place during holidays. It is traditionally served as an hors d’oeuvre (a starter dish) during Christmas and New Year's celebrations. It's a festive treat that families often share during these times.