A native of Corsica, the visitor is charmed by the island's beauty and future host-eager to discover the wonders of nature and in the maquis, sometimes you'd want to take home with you inimitable saveurs du terroir corse, regional products, of which only the corsican gastronomy...
A native of Corsica, the visitor is charmed by the island's beauty and future host-eager to discover the wonders of nature and in the maquis, sometimes you'd want to take home with you inimitable saveurs du terroir corse, regional products, of which only the corsican gastronomy has the secret...
What is more pleasant, in the monotony of an everyday life where the lack of sun is felt, than to open an excellent sheep's milk cheese from corsica, enjoy a piece on a slice of fresh bread, and go in the sun when you close your eyes, smell the herbs of the maquis, the caress of the wind of the mediterranean region ? And that tell of the variety and the excellence of the famous
? How not to salivate listening to these evocative names of tradition, the tastes of an exceptional richness :
Corsica is traditionally a producer of a large number of varieties of sausage, which are suitable for all tastes and in all modes of tasting. Some of the specialties are unique and inimitable, as the figatelli sausages prepared with lean meat and pork liver, but especially the piece with the richest blood, the liver (the word "figatellu" contains the word " fegatu ", meaning liver). The lonzu, meanwhile, is extremely appreciated for its characteristic thin, because it is taken in the net of the pig ; the coppa it is a charcuterie corsica is very close to the lonzu, but differs in its origin (spine). And the fans charcuterie corse will not miss to enjoy the famous exception of prisuttu, ham without bones corsica, which owes its unique flavor to its drying technique and the spices used in the recipe of its preparation, but especially in the quality of pigs in corsica, well-muscled and fed to the chestnuts.
To guarantee an optimal conservation of all our deli Meats Corsicans are vacuum-packed for transportation
Corsican pork-butchery traditional manufactured in the heart of the mountain in the center of corsica. On this website, we offer you the genuine deli, Corsican mountain. Of impeccable quality, it is made in the traditional manner in our workshops (accredited by the C. E. E.)
located in the heart of the Castagniccia The figatelli, sausage (pork or wild boar), coppa, lonzu, with the exception of prisuttu, panzetta are smoked in a fire of chestnut wood in the fucone (smokehouse traditional) continuously for three or four days, and then left to dry for several weeks in our basement airy to get a mature ideal.
Artisanal Coppa made from Corsican-bred pork exclusively. Smoked lightly in beech wood and then refined in the cellar for several months. Vacuum-packed for better preservation. Made in Corsica. Composition: Pork loin, salt, spices, wine. Weight: ≃ 700g
Composition: Pork liver, lean and fat pork, salt, spices, pepper. Weight: 250gr.
Figatellu (Fresh) The figatellu (plural figatelli) U-shaped product, dried at temperature or smoked with beech wood 250 Gr (about).
Composition: Pork breast, salt, pepper, then lightly smoked. Weight: 400gr. Fresh vacuum-packed product for better storage.
Composition: Pork ham, salt, then lightly smoked. Weight: 700gr. Fresh vacuum-packed product for better storage.
Le Lonzu Charcuterie. Produced under natural gut then steamed and smoked with beech wood. About 700g of a piece.
The Sausage, The Corsican Sausage Tasting: Eaten raw, thinly sliced or thick About 200g piece.
Composition: Wild boar meat 50%, lean and fat pork, salt, spices, sugar, preservatives, aromas. Weight: 170gr. Fresh vacuum-packed product for better preservation.