Traditional Corsican charcuterie

"Chi manghja salitu è sicuru d'avè sete" (those who eat salt are sure to be thirsty)

What a poem! La Corsican charcuterierenowned the world over for its incomparable taste, owes its renown to its land and to the expertise of its people. craftsmen Corsica that produce it.

La Corsican charcuterie has its roots in the culture CorsicaIt is the staple of the island's diet. It is the staple diet Corsica since its traditions began. It is mainly produced from a particular type of pig known as "wild pig".

It is important to know that corsican pigs are unique in that they live in the wild and feed mainly on acorns and chestnuts, depending on the time of year. It is this specificity, as well as the methods used to produce the products, that give the processed products their inimitable flavour and typical character.

Here's what you need to try during your meal your holidays in Corsica in the charcuterie :

• Lonzu Slices: eaten raw as an aperitif or starter. The slices can be either very thin or rather thick (depending on your preference). Lonzu should not be too dry to enjoy. It is made from pork fillet, salt and pepper.
• Figatellu To be eaten fresh (dry) as an aperitif or starter, or grilled over a wood fire in bread, or as a main course (accompanied by pulenta and Brocciu). Made from salted, spicy pork liver sausage.
• Coppa Pork loin: eaten raw, usually very dry. Made from pork loin, salt and pepper.
• The prisuttu (lean cured pork ham)
• La salsiccia (sausage)
• Fittonu (very lean liver sausage, practically fat-free)
• The panzetta (bacon)

Unfortunately, almost 85 % of the corsican charcuterie If you're looking for artisanal products, we advise you to buy the "Ubiancu" tourist guide, which lists the best addresses in Corsica.

In reality, the vast majority of corsican charcuterie is now made from pork imported from the rest of France, and even from abroad (Europe, China). Because of the very flexible legislation, it is very difficult to recognise a genuine corsican charcuterieThis is all the more true given that many unscrupulous sellers do not hesitate to guarantee the origin of their products. What's more, many unscrupulous sellers don't hesitate to guarantee the origin of their meat is Corsicanwhen it is not.

Gastronomic heritage Corsica also includes many specialities, including chestnuts (from which flour is produced), honey extracted from the flowers of the maquis, fig jams to accompany platters of famous Corsican cheeses, Corsican cakes (biscuits and pastries), and not forgetting to accompany corsican charcuterieCorsican wines and liqueurs to round off the meal.