Corfu’s tradition of charcuterie goes back to the days when there were no refrigerators and people used various natural methods to preserve food. In the outlying pastoral district of Oros, families would slaughter their animals, usually a pig, at Christmas, salt the meat and leave it in a pot for around twenty days. They would then smoke it in the fireplace, hanging it from a meat hook high in the chimney. During this procedure they would burn lentisk branches so that the smoked meat acquired a special, delicate aroma. Noumbolo (made from pork fillet), pancetta (bacon), salado (wind-dried salami) and sausages were the products of that era which are still on the market today.