U Prisuttu, Lonzu, A Coppa di Corsica
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.