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Antò CHIESI

PDO Charcuterie

Visits : From April to September / 9am to 12pm and 3pm to 7pm.

Regions : Centru di Corsica

Categories : Animal farming, cured meats, cheeses

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

A man who likes to keep it simple. Attention and media hype... not really his thing. His farm, between Venaco and Vivario, lies deep in the scrubland, below the main road, away from summer noise and prying eyes.

First of all, it must be said that Antò Chiesi did not end up working in the pork sector through spite or because of family obligations, but because he chose to. “Like many Corsicans, my father had his manarinu*, but in my family nobody made charcuterie. After a few short-term professional projects, I felt the urge to change my career path. The decision was almost made out of activism! I wanted to preserve this part of Corsica's gastronomic and cultural heritage.”

As you may have gathered, Antò Chiesi has willingly joined a family of purist pig breeders. “We are blessed with an exceptional Corsican breed of pigs. I don't see why I would go elsewhere in search of other breeds that are worse suited to our region,” says the young charcutier with great conviction. A local breed, carefully preserved regional heritage, healthy and natural food, and the perpetuation of traditional production methods: on paper, the recipe may seem simple, but in reality it requires a high standard of quality, which Antò Chiesi claims to have achieved without pretence with the knowledge that he is on the right path!

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