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

Pierre BORRAGINI

Charcuterie Muratinca

  06.35.48.63.41 / 06.73.05.35.27 |   amuratinca@gmail.com

Casinca - Castagniccia - Costa Verde

François ALBERTINI

PDO Charcuterie

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

Ghjuvan Carlu ALBERTINI

Salameria Corsa

  04 95 36 31 08 |   0616695578@sfr.fr

Pierre ALBERTINI

PDO Charcuterie

  06 78 23 64 23 |   albertiniadrianna04@gmail.com

Ghjuvan Battista BOURDIEC

  06 03 13 23 26 / 06 17 74 25 02 |   salameriagb@gmail.com

Anthony DOMESTICI

  04 95 39 24 00 |   anthonydomestici2b@gmail.com

Jonathan JUSTE

PDO Cooked meats

  06.80.20.67.60. |   juste.sandra@orange.fr

Benoît RINALDI

PDO Charcuterie

  06 13 02 04 19 |   rina20@wanadoo.fr

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

Magali et François GOZZI

Certified organic charcuterie - Free- range piglets AB

  06 85 82 99 64 |   magali.gozzi@caramail.com

Dui Sevi-Dui Sorru - Cruzini - Cinarca

Nicolas CAPODIMACCI

PDO charcuterie

  06.85.42.56.60 |   nicolas.capodimacci@orange.fr

Jean-Claude LECA

PDO charcuterie - PDO chestnut flour - Jams

  06.81.61.21.21 |   jeanclaude.leca59@gmail.com

Michel MATTEUCCI

A SOCCIA

PDO Charcuterie

  06.24.14.24.93 |   michel.matteucci20125@gmail.com

André POLI

U Tretorre

PDO Charcuterie - PDO olive oil

  06.79.65.53.59 |   da.poli@orange.fr

Cyril POMPEANI

PDO chestnut flour

  04.95.24.57.75 |   cyril.pompeani@orange.fr

Pascal SANTUCCI

PDO chestnut flour. PDO charcuterie

  06.89.31.68.74 |   pascalsantucci@orange.fr

Sud Corse

Maxence FINIDORI

U Porcu Di Cagna

PDO charcuterie

  06.15.59.54.95. |   maxence.finidori@hotmail.fr

Dominique et Jean Yves MORGON

Ferme Aravina

PDO Cooked meats - guestrooms

  04.95.72.21.63. |   domi.jy@wanadoo.fr

Centru di Corsica

Bastianu et Simon AGOSTINI

PDO Cooked meats - Guestrooms

  04 95 47 68 75

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

Jean-Paul PIETRUCCI

PDO charcuterie - Corsican veal

  04.95.48.03.27 |   angetoussaintpietrucci@orange.fr

Sartinesi Valincu Taravu

Angeot et Nadia ANDREUCCI

U Taravu

Farmhouse inn

  04 95 24 46 06 |   andreucci@wanadoo.fr

Noellie ANDREUCCI

U Taravu

  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

  06 18 82 22 81 / 06 85 09 55 70 |   charcuterie buresi@gmail.com |   www.usapefa-charcuteriecorse.fr

Gaspard et Dominique CESARI

PDO charcuterie

  04 95 24 44 71 |   rosariacesari@hotmail.fr