Noumboulo Foumikado Kerkiraiki Allantopoiia

Noumboulo Foumikado Noumboulo Foumikado ...Kerkiraiki Allantopoiia

The Noumboulo foumikado had first been located in the area of mountain of Corfu at times when the Corfiots conserved their food by natural means. During Christmas they used to slaughter their pig, then, they salted it, smoked it by the fireplace by burning lentisks of local herbs and finally they let it mature naturally.

The Kerkiraiki Allantopoiia continues this tradition by producing & distributing this delicious product of Corfu. The Noumboulo is a first quality traditional Corfiot Delicatessen made of a whole piece of pork fillet which is marinated in local wine and seasonings, put inside a natural intestine, slightly smoked by burning of aromatic branches and let it mature naturally until it acquires a delicate flavour.

It Is a unique choke for a buffet where it can be served in thin slices with small breads that contain little or no salt at all. Ideal for a first cold course or a* an Ingredient inside a light main course. It is also suitable to be accompanied by all types of alcohol extracts, beer and wines.

The Noumboulo foumikado in all of its forms (atomic, loaf, in slices etc) is the most popular product of the Kerkiraiki Allantopoiia.

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Kerkiraiki Allantopiia

Products from traditional Corfiot recipes! The Corfu sausage-making was established in 1976 in Corfu and revived the production of traditional Corfu sausages.

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Contact Details

  • Address
    12 km Corfu - Paleokastritsa
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  • Telephone
    0030 26610 91465

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