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Stéphanie FROMBOLACCI et Pierre Antoine BATTINI

GAEC Sant'Appianu

PDO charcuterie

Regions : Corsica Livantina

Categories : Animal farming, cured meats, cheeses

Agricultural sectors : U Prisuttu, Lonzu, A Coppa di Corsica

While  rural exodus is often a common reality these days, there are still young couples deciding to choose the opposite path and revitalise small villages from within. Stéphanie and Pierre-Antoine made this choice a few years ago when they came to start up their pig farm in the village of Tox. An experienced rider, Stéphanie wanted to be a horse-riding guide while Pierre-Antoine, a shepherd’s grandson, secretly dreamed of being able to live in the village of his childhood. “I knew and visited many pig farmers across Corsica and was able to measure the wealth that this expertise represented,” explains Pierre-Antoine. He and Stéphanie accepted the challenge, reinvested in the family home and set up an ultra-modern farm for their charcuterie. “From the beginning, we wanted to get the PDO for Corsican charcuterie (currently for  Prisuttu, Lonzo and Capicola) and so we’ve been working towards that.”

Heading a herd of “Nustrale” pigs, bred in the open air in the neighbouring oak grove, Stéphanie and Pierre-Antoine quickly conquered the gourmet palates of the region and beyond. Thanks to this success, they were able to open a nice point of sale in Aléria in order to make the quality of their produce known to as many people as possible.

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