U Prisuttu, Lonzu, A Coppa di Corsica

Authentic brands

Corsican pig rearing has a long tradition, passed down from one generation to the next involving the exclusive use of the native "Nustrale" pig variety. This local breed of pig, along with its special diet of acorns or chestnuts 45 days prior to being slaughtered, make it exclusive to this region as well as providing a compelling case for Controlled/Protected Designation of Origin (CDO/PDO) accreditation.

This seal of approval guarantees the same level of quality and authenticity for a selection of charcuterie products.

  • "Prisuttu or Jambon sec de Corse" is a signature product of the charcuterie range.  "Prisuttu" is salted using dry sea salt with no additives or preservatives. It is maturated slowly over a period of at least 12 months. It stands out thanks to its strong red colour, sumptuous texture, rich aroma and discreet hazelnut undertones. The thickness of the fat is important. Cut into small pieces to enjoy it at its best.
  • "Lonzu or Lonzo de Corse" must be matured for at least three months before being sold. This variety is noted for its light, fresh aromas, sweet flavour and very slight saltiness, combined with a mild creaminess and dry, firm texture. It slices into marbled red slithers, edged with a white fat covering.
  • "Coppa di Corsica or Coppa de Corse" is matured for a period of at least five months. This variety is deep marbled red in colour with a dry texture, complex aroma and smooth creaminess. The slices have swirls of fat running between the muscle tissues.

Other charcuterie products included in the range: Salciccia, Ficatellu, Salamu, Panzetta, Bulagna...

Please note: donkey meat sausages are not traditional Corsican produccts! Fresh Ficatellu should only be consumed during seasonal production (mid-November to the end of March). This period extends up until April if it is dried and eaten raw.



Site : www.charcuteriedecorse.com

List of producers

Nebbiu - Capi Corsu

Félix BATTAGLIA

Charcuterie Battaglia

  06.73.48.47.21 |   felixbattaglia72@gmail.com

François-Frédéric NAVARRA

Scea Navarra - Charcuterie AOP

  06.58.00.24.95 |   earlnavarraff@gmail.com

Casinca - Castagniccia - Costa Verde

François ALBERTINI

PDO Charcuterie

  04 95 36 30 24 |   angel.mattei@club-internet.fr

Ghjuvan Carlu et filles ALBERTINI

Salameria Corsa

PDO CHARCUTERIE

  04 95 36 31 08 |   0616695578@sfr.fr

Pierre et Anghjulu Santu ALBERTINI

Allevu di Pol di Feru

PDO Charcuterie

  06 78 23 64 23 / 06 12 01 23 73 |   albertiniadrianna04@gmail.com |   albertinianghjulusantu1@gmail.com

Marie-Lea BATTESTI

A Sulana

  06 17 06 53 10 |   marieleabattesti12@gmail.com

Ghjuvan Battista BOURDIEC

PDO Charcuterie

  06 17 74 25 02 |   salameriagb@gmail.com

Anthony DOMESTICI

PDO Charcuterie

  04 95 39 24 00 |   anthonydomestici2b@gmail.com

David PELLIER

A Muntisgiana

PDO Charcuterie

  06.10.98.54.67. |   david.pellier@sfr.fr

Petru RIOLACCI

Serra Verde

PDO Charcuterie

  06.23.23.64.85. |   petru.riolacci@gmail.com

Jean-Paul VINCENSINI et Fils

CASTAGNE DI VALLE RUSTIE

Chestnut flour PDO/OA- OA Biscuit making- Conserves OA - Honey PDO/OA - Cooked meats PDO/OA- Organic jams

  04 95 47 15 45 |   contact@vincensini.fr |   www.vincensini.fr

Corsica Livantina

Stéphanie FROMBOLACCI et Pierre Antoine BATTINI

GAEC Sant'Appianu

PDO charcuterie

  06 21 75 82 99 / 06 20 90 01 28 |   ste-phanie@live.fr

Dui Sevi-Dui Sorru - Cruzini - Cinarca

Nicolas CAPODIMACCI

PDO charcuterie

  06.85.42.56.60 |   nicolas.capodimacci@orange.fr

Ghjuvan-Matteu CECCALDI

  06.81.21.88.46 |   ghjuvanmatteu53@gmail.com

Michel MATTEUCCI

A SOCCIA

PDO Charcuterie

  06.24.14.24.93 |   michel.matteucci20125@gmail.com

André POLI

U Tretorre

PDO Charcuterie -

  06.79.65.53.59/06.22.62.29.25 |   da.poli@orange.fr

Cyril POMPEANI

PDO chestnut flour

  04.95.24.57.75 |   cyril.pompeani@orange.fr

Sud Corse

Maxence FINIDORI

Charcuterie AOP Maxence Finidori

PDO charcuterie

  06.15.59.54.95. |   maxence.finidori@hotmail.fr

Emily PRIGENT

Charcuterie AOP de San Martinu

  06.07.98.49.34. |   emyp2a@gmail.com

Centru di Corsica

Antò CHIESI

PDO Charcuterie

  06.35.49.95.70 |   antoine.chiesi@hotmail.fr

Jean-Max, Nathalie et Jean-Paul LEONELLI

Ferme Leonelli - A Chjusellina

PDO charcuterie– Farmhouse inn – Guest rooms – Cattle and goat breeding

  04 95 47 13 83 |   achjusellina@gmail.com |   www.achjusellina.com

Magali ORI SAYAG

A Stella

  06.75.06.18.37 |   a-stella@orange.fr

Pierre SELVINI

U Paese

  06.42.31.68.62 |   charcuterieselvini@gmail.com |   @charcuterieupaese |   @charcuterieUPAESE

Sartinesi Valincu Taravu

Angeot et Nadia ANDREUCCI

U Taravu

Farmhouse inn

  04 95 24 46 06 |   andreucci@wanadoo.fr

Noellie ANDREUCCI

U Taravu

PDO charcuterie - PDO chesnut flour

  04 95 24 46 06 |   andreucci@wanadoo.fr

ATELIER CHARCUTERIE DU HAUT TARAVO

A Talavese

PDO charcuterie

  06 85 17 02 69

Hervé BURESI

Charcuterie BURESI

PDO CHARCUTERIE

  06 85 09 55 70 |   charcuterieburesi@gmail.com |   www.usapefa-charcuteriecorse.fr

Gaspard et Dominique CESARI

PDO charcuterie

  04 95 24 44 71 |   rosariacesari@hotmail.fr

Jacqueline et fils (David) MARTINO

U Cantu

Guest rooms

  04 95 26 78 66 |   davidmartino@orange.fr

Vincent et Joseph PAOLANTONACCI

PDO Charcuterie - Veal

  06.69.92.50.60 |   sylvie.paolantonacci@wanadoo.fr

Julie POLI

L'Usu Corsu

  06.07.68.68.44. |   poli.julie89@gmail.com

Paul François SANTONI

BARONCIA, Domaine Agricole

PDO charcuterie - Fresh pork meat

  06 69 31 73 60 |   baroncia.da@gmail.com |   www.baroncia.com

Gravona Prunelli Paesi d'Aiacciu

Stéphane MANNEI

CHARCUTERIE MANNEI

  04 95 27 41 48 |   charcuteriemannei@orange.fr |   www.charcuterie-mannei.com

Patrick et Jennifer NANNI

Charcuterie Nanni

  06 59 31 63 09 |   charcuterie.nanni@gmail.com |   @https://www.facebook.com/charcuterie.nanni

Chjara & Ignace PANTALONI

Gaec A Scalella

  06.77.89.71.02 |   gaec.ascalella@gmail.com

Mathieu PINZUTI

U Porcu di Brunchella

  06 33 78 32 82 |   uporcudib@gmail.com |   @https://www.facebook.com/mathieu.pinzuti.9

Félix TORRE

GAEC TORRE FELIX

  06 11 50 51 47 |   charcuterietorre@gmail.com

Michele et Fabrice VERSINI

Charcuterie VERGIAVONA

  06.22.31.23.74 |   mf.versini@gmail.com