Type a search term to find related articles by LIMS subject matter experts gathered from the most trusted and dynamic collaboration tools in the laboratory informatics industry.
| Type | Charcuterie |
|---|---|
| Region or state | Corfu |
| Serving temperature | Thinly sliced |
| Main ingredients | Pork tenderloin |
| Ingredients generally used | Salt, spices, and wine |
Noumboulo (from Venetian nombolo: loin)[1] is a traditional charcuterie product of the Island of Corfu. It is made from whole pork tenderloin, cured with salt and spices and marinated in wine. It is then encased in natural intestine, usually together with a strip of fat, and smoked over a mixture of herbs including sage, bay laurel, thyme, terebinth, and myrtle.[2] It is consumed thinly sliced, usually on fresh bread.
Although it is enjoyed all year round, it is traditionally served as an hors d’oeuvre on Christmas and New Year's days.
LIMS forum content by LIMS forum members is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Based on a work at www.limsforum.com.
