| 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.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction