The sausage Corsica

Preparation : Drying of a 5-weeks minimum.

Tasting notes : can Be eaten raw, sliced thin or thick. (Appetizers, hors d’ oeuvre, a picnic).

Composition : Lean and fat pork, salt, pepper, E252.

Piece of 200g approximately.

All our fresh products are vacuum packed for better conservation.


The sausages are made with meat with spices. The sausages are then provided with a light smoking fire-wood, and are refined in cellars for about three months. The consumption of sausages depends on their level of maturity.

We have a specialty : the boar sausage. Of course, we do not use only the meat of wild boar. It is too strong so we have developed the optimum mix between the wild boar and the pork to give you a sausage taste.

How is the taste ?

The sausages can be eaten raw as an appetizer or at the entrance.

For the appetizer, you can accompany them with green olives. At the table you can serve them with a knob of butter or pickles.
The sausages can also accompany with the sauce of your stew, or your lenses.

With what to accompany ?

The sausages marry very well in charcuterie plates varied. However, for the purists, we recommend the wine tasting accompanied by cheese old and of fig jam. A red wine heady will be the highlight of the tasting.
Practical advice

The conservation of your sausage will be optimal if you place it in a location that is cool and airy. Incidentally, you can put it on your refrigerator door.
For the appetizer, peel the sausage and cut then into thin slices that you will place in the refrigerator an hour before serving.

To serve the sausage as an appetizer or on a plate of charcuterie, it is recommended that you do the same but with slices slightly thicker.

Finally, the Corsican sausage is the places of choice when we practice activities in the nature. In the island, its taste in nature is a moment of conviviality and sharing that seals the friendship within the group. The spuntinu (or snack) is the time of reunion with friends as well in work as in leisure.

Charcuterie Corse traditional manufactured in the heart of the mountain in the center of corsica.