Suckling lamb and goat
There is a long-standing tradition of suckling lamb and goat production in Corsica.
All lamb and goats reared in Corsica originate from old Corsican breeds. Rearing methods are based on complex pasture systems borne out of available local resources as well as the breeders' unique knowledge of their own herd.
These animals are reared exclusively on their mother's highly nutritious milk, which is rich in fat, protein, vitamins and minerals - right the way through from birth to slaughter. This farming method produces an extremely tender, tasty meat, best savoured roasted or with sauce.
The offal (named rivia or rivredda in the South and curatella in the North) is traditionally eaten on skewers cooked over a wood fire, wrapped in caul fat sprinkled with vinegar or, more frequently, pan -fried.
Suckling lamb and goat rearing takes place between October and May. They are seasonal produce, traditionally eaten over Christmas and Easter.
Suckling goat and lamb still remain unequivocal specialities of our island's gastronomy. In fact, “Agnellu Nustrale” and “Cabri de Corse” have both been officially recognised for their quality and authenticity through Protected Geographical Indication (PGI) status.