Noubolo is known locally as the prosciutto of Corfu, the traditional cured meat of the island. A delicacy made from boneless pork steak marinated in red wine, seasoned with black pepper and oregano, wrapped in a “bolia” (sheep’s intestines) and smoked over aromatic herbs. Rich and aromatic, the secret lies in the smoking where the meat absorbs the aroma of the herbs. It is cut in thin slices and complements many dishes including “strapatsada” (tomato and egg omelet) and “manestrakolopibiri” (pasta with red pepper).