ATELIER CHARCUTERIE DU HAUT TARAVO
Visits : November to March, Monday and Tuesday / April to October by appointment
Regions : Sartinesi Valincu Taravu
Categories : Animal farming, cured meats, cheeses
Agricultural sectors : U Prisuttu, Lonzu, A Coppa di Corsica
20153 Guitera les Bains
06 85 17 02 69
The idea to bring together pork producers in this charcuterie area of Haut-Taravu came about in the 1980s, on the initiative of a handful of farmers in the valley who wanted to join forces and share production methods. Since 2005 the organisation has been bought out and greatly modernised, but the same desire to share skills and production tools still remains.
Thus, today, seven pork farmers from Taravu share the busy charcuterie cooperative A Talavese in the small village of Guitera. Although the workshop is equipped with state-of-the-art equipment, the expertise has been handed down the generations with the long charcuterie tradition in the valley.
“You know, we do not make mass-produced charcuterie here. We use exactly the same techniques for manufacture and curing as other independent producers. But the technical methods available to us allow us to process a greater quantity”, stress the seven producers. And they continue: “The large volume processed is rigorously compatible with the PDO specifications. All our pigs are Corsican breeds and are free range, feeding on the acorns and chestnuts from the valley. Our products are every bit as good as other PDO charcuterie. ” There's nothing to add to that!