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Petru RIOLACCI

Serra Verde

PDO Charcuterie

Visits : From April to July by appointment.

Regions : Casinca - Castagniccia - Costa Verde

Categories : Animal farming, cured meats, cheeses

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

A small road leads you to Petru Riolacci's spot overlooking the Costa Verde. The young pig farmer is putting the finishing touches on his production workshop and maturing cellar, paying close attention to the smallest detail in order to ensure the highest quality pork products.

“I trained in civil engineering and worked in construction for several years, but I have always wanted to make my own charcuterie. One day I decided to jump in at the deep end and settle here in the village,” explains Petru Riolacci. With the decision made, Petru did not want to leave anything to chance or improvisation.

“While still respecting traditional know-how, I wanted to work in a modern, practical workshop that complied with the hygiene standards that today's customers have come to expect when buying Corsican charcuterie that lives up to its name. I only work with “nustrale” [native Corsican] pigs, which are perfectly adapted to this environment, guaranteeing high-quality meat. Personally, I prefer to butcher pigs of a certain size that better match the products I like to offer,” he explains.

From the meticulous selection of the animals to maturing in the ancestral maturing cellars, Petru Riolacci preserves the know-how that has given Corsican charcuterie its reputation.

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