Animal farming, cured meats, cheeses
In Corsica, animal rearing is part of a pastoral tradition.
This tradition combines extensive space management and the development of natural resources, taking into account seasonal cycles. This specific way of herding combined with rustic and adapted local breeds, together with the expertise of local breeders gives a distinctiveness and authenticity to the products (cheese, cured meat, meat).
Many of the island's livestock productions have obtained an official seal of quality as a result (PDO Brocciu, PDO Prisuttu, Lonzu, Coppa di Corsica) or are undergoing certification (AOC for the cheeses, PGI for Corsican kid and lamb). Not forgetting organic animal farming, particularly in the bovine sector, which has enjoyed a strong growth in recent years with Corsica being prime land for this type of practice.
