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Ghjuvan Carlu ALBERTINI

Salameria Corsa

PDO CHARCUTERIE

Visits : From December to July by appointment.

Regions : Casinca - Castagniccia - Costa Verde

Categories : Animal farming, cured meats, cheeses

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

Felicia and Marie-Pierre are the sixth generation of farmers in the Albertini family. Hailing from their Loreto di Casinca, their beloved village is known for the quality of its charcuterie. They learned everything from their father, Ghjuvan Carlu. As children they observed actions and techniques; as teenagers they made coppa, lonzu and figatellu themselves; as adults they experimented with breeding. “It was this step that we ultimately didn’t know,” says Felicia, the eldest.

“Therefore, initially we had to adapt and understand the animals’ behaviour. And now, this is the favourite moment for both of us!” adds Marie-Pierre. The two sisters strive for excellence in their production and value-creation in the work performed.

And for that, they can count on the unwavering support of their loved ones. Félicité, their grandmother, has been processing various products for forty years. Naturally this includes traditional charcuterie, but also the production of all kinds of cheeses: u casgiu di porcu, (pig’s head pâté), goat, ewe, and even cow’s milk cheese! Josiane, their mother, is in charge of sales and welcoming visitors. A well-run organisation around a strong and united sisterhood!

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