Nouboulo, which many call the “Corfiot prosciutto”, is one of the most delicious hams, not only only the island, but throughout the country. Produced from pork tenderloin, it is marinated in red wine.
It is then seasoned with oregano and pepper before being smoked with aromatic plants, such as sage, bay leaves, mallow, pistacia etc. The secret to its flavour lies in the subtle smoking process. Cut in very thin slices, as you would prosciutto, to fully comprehend its unique flavour. It can be included in a cold meat platter or added to an omelette, risotto or pasta.