Corsican charcuterie, the spokesperson for excellent gastronomy.
Corsican charcuterie, the spokesperson for excellent gastronomy.
Figatellu, coppa, lonzu, prisuttu, panzetta, bulagna...
These names make us salivate with gluttony!
These specialties are prepared using a method of salting and production techniques like no other.
Depending on the charcuterie made, the salting, chopping and drying are different. Respecting all these steps is the key to quality Corsican charcuterie. This know-how is fiercely preserved by local craftsmen, holders of a living heritage, a source of wealth for Corsica.
Corsican charcuterie reflects particular natural resources. Pigs raised in the open air, in the sun, in a unique climate and on fertile land: these are some undeniable assets for the breeding of animals and their transformation into incomparable gastronomic products.
Corsican pork, porcu nustrale, is emblematic of Corsican charcuterie. This breed, very old, specific to the Island of Beauty, was officially recognized in 2006.
