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Product made in natural casing and then steamed and smoked over beech wood.
Piece of 700g approx.
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Preparation: the Product is placed in natural gut and then parboiled and smoked over beech wood. It follows a drying of 8 weeks minimum
Tasting notes : can Be eaten raw.
is usually dry and is intended for long-term storage which allows its maturation and to obtain an exceptional taste.
Composition : Loin of pork, salt, pepper. Entrelardée.
Piece of 700g approx.
is made with the sirloin of the pig.
This fake thread is put in salt according to the traditional process. It is then flavoured with a mix of spices and wine.
The coppa receives a light smoking before being aged in a cellar for several months.
A pig can produce two coppe which is why this piece is particularly appreciated and sought after.
Traditionally, the coppa is eaten the more often the feast days, and the household give special care to their preservation.
It is not for nothing that they say in the island "U tene cume to coppa di u venari santu !" for an object to which it is particularly keen.
Literally it means : "he pays attention as the coppa Friday,". How to taste it ? The coppa is eaten on input, alone or in combination with other meats.
The slices should not be too thin. It is advisable to put it in the fridge twenty minutes before the service.
The coppa is usually quite dry. However, this must be assessed according to the degree of flexibility that you want, knowing that the more she is "young", the more it is soft.
With what to accompany it ? The coppa is a piece of choice in a plate of cold meats accompanied by Lonzu Sausage or exception of prisuttu.
This plate of sausages may precede the Lasagne with wild Boar or the Goat has "stretta". You will then have a real meal corsica, which will make the joy of all if you accompany a red wine you choose a light or heady depending on your guests and for your second tv.
Coppa this is also the song king for picnics or snacks with friends after work.
Practical advice coppa is intended for long-term storage which allows its maturation and to obtain an exceptional taste. The pieces that come out of our workshops have already been matured for several months, however, if you keep your coppa in a dry and ventilated area it will improve again.
figatelli, figatellu, sausage, corsica, boar sausage, lonzu, panzetta, exception of prisuttu, cured meats from corsica, corsican products, terroir, corsica, corsican gastronomy, pig farmer.
Charcuterie Corse traditional manufactured in the heart of the mountain in the center of corsica.
All our fresh products are vacuum packed for better conservation.
No customer reviews for the moment.
Christine R. published the 11/02/2019 following an order made on 02/02/2019
Un peux trop salé et poivrée, mais beau morceau
Helene R. published the 03/02/2019 following an order made on 27/01/2019
Un peu trop poivrée mais très bon
Pierre L. published the 03/02/2019 following an order made on 26/01/2019
Jean T. published the 29/01/2019 following an order made on 16/01/2019
un gout plus que bon le meilleur de la corse
Daniel J. published the 25/01/2019 following an order made on 14/01/2019
J'en commande à chaque fois.
Christine H. published the 25/01/2019 following an order made on 14/01/2019
Charcuterie de qualité.
Veronique P. published the 21/01/2019 following an order made on 14/01/2019
Pas encore goûter..
Daniel J. published the 20/12/2018 following an order made on 05/12/2018
Françoise G. published the 27/11/2018 following an order made on 13/11/2018