Noumboulo fumicado | Food and drink | Corfu

"Noumboulo fumicado" (from the Venetian nombolo) is the Corfiot prosciutto or elsewhere the local “king” of cold cuts’ specialties. It has roots back to the long period of Venetian Rule which left among other things, a huge legacy of traditional production of cold cuts. Sinarades Village holds tight this long gastronomical tradition, having the most specified noumboulo producer in the whole island. The etymology of the Venetian word “nombolo” has a unique interest. It means “a strand of rope”, which is probably a visual simile of a tenderloin used for the production of noumboulo or the intestine that is encased. This nautical term, first appears during the 14th -15th c. and presents similarities with the Greek nautical term -synonymous with the Italian –“empolo” - “εμπολο”. The first strand is seen as the axis around which the rest of the rope is twisted.