It has roots back to the long period of Venetian Rule which left among other things, a huge legacy of traditional production of cold cuts. Sinarades Village holds tight this long gastronomical tradition, having the most specified noumboulo producer in the whole island. The etymology of the Venetian word “nombolo” has a unique interest. It means “a strand of rope”, which is probably a visual simile of a tenderloin used for the production of noumboulo or the intestine that is encased. This nautical term, first appears during the 14th -15th c. and presents similarities with the Greek nautical term -synonymous with the Italian –“empolo”. The first strand is seen as the axis around which the rest of the rope is twisted.
The special process that noumboulo’s production needed is dated back to the period when Corfiots conserved their food in natural ways (inside salt). At Christmas they started the “noumboulo” preparation by salted and smoked the pork meat at the fireplace burning myrtle skins, and other herbs of the Corfiot land to acquire a delicate scent and let it cook in his salt for about three weeks.