In ancient times, Corfu was considered to be a first-class wine-producing region, even though climate and soil conditions were not particularly favourable to a large output. The coins of the time depicted vineyards, vines, wine-goblets, wine-vessels, and portraits of Bacchus and Silenius.
Corfu’s tradition of charcuterie goes back to the days when there were no refrigerators and people used various natural methods to preserve food.