{"id":539,"date":"2018-07-12T18:39:56","date_gmt":"2018-07-12T16:39:56","guid":{"rendered":"https:\/\/www.corsevacances.fr\/?p=539"},"modified":"2018-07-16T23:01:42","modified_gmt":"2018-07-16T21:01:42","slug":"traditional-corsican-charcuterie","status":"publish","type":"post","link":"https:\/\/www.corsevacances.fr\/en\/charcuterie-corse-artisanale\/","title":{"rendered":"Traditional Corsican charcuterie"},"content":{"rendered":"<p>\"Chi manghja salitu \u00e8 sicuru d'av\u00e8 sete\" (those who eat salt are sure to be thirsty)<\/p>\n<p>What a poem! La<strong> Corsican charcuterie<\/strong>renowned the world over for its incomparable taste, owes its renown to its land and to the expertise of its people. <strong>craftsmen Corsica<\/strong> that produce it.<\/p>\n<p>La <strong>Corsican charcuterie<\/strong> has its roots in the culture <strong>Corsica<\/strong>It is the staple of the island's diet. It is the staple diet <strong>Corsica <\/strong>since its traditions began. It is mainly produced from a particular type of pig known as \"wild pig\".<\/p>\n<p>It is important to know that <strong>corsican pigs<\/strong> 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left;\" title=\"Photo of Corsican charcuterie\" src=\"\/wp-content\/uploads\/2018\/07\/charcuterie-corse-mini.jpg\" alt=\"Charcuterie Corse\" width=\"180\" height=\"272\" \/>Here's what you need to try during your meal <strong>your holidays in Corsica <\/strong>in the<strong> charcuterie<\/strong> :<\/p>\n<ul>\n<li><strong>Lonzu<\/strong> 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.<\/li>\n<li><strong>Figatellu<\/strong> 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.<\/li>\n<li><strong>Coppa<\/strong> Pork loin: eaten raw, usually very dry. Made from pork loin, salt and pepper.<\/li>\n<li><strong>The prisuttu<\/strong> (lean cured pork ham)<\/li>\n<li><strong>La salsiccia<\/strong> (sausage)<\/li>\n<li><strong>Fittonu<\/strong> (very lean liver sausage, practically fat-free)<\/li>\n<li><strong>The panzetta<\/strong> (bacon)<\/li>\n<\/ul>\n<p>Unfortunately, almost 85 % of the<strong> corsican charcuterie<\/strong> If you're looking for artisanal products, we advise you to buy the \"Ubiancu\" tourist guide, which lists the best addresses in Corsica.<\/p>\n<p>In reality, the vast majority of <strong>corsican charcuterie<\/strong> 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 <strong>corsican charcuterie<\/strong>This 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 <strong>meat is Corsican<\/strong>when it is not.<\/p>\n<p>Gastronomic heritage <strong>Corsica <\/strong>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 <strong>corsican charcuterie<\/strong>Corsican wines and liqueurs to round off the meal.<\/p>","protected":false},"excerpt":{"rendered":"<p>\"Chi manghja salitu \u00e8 sicuru d'av\u00e8 sete\" (who eats salty food is sure to be thirsty). What a poem! Corsican charcuterie, renowned the world over for its incomparable taste, owes its renown to its land and the skills of the Corsican craftsmen who produce it. Corsican charcuterie has its roots in Corsican culture, particularly in the mountains of the island's interior. It has been a staple of the Corsican diet since the birth of its traditions. It is mainly produced from a particular type of pig known as 'wild pig'. Corsican pigs have the particularity of living in the wild. <\/p>","protected":false},"author":2,"featured_media":543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"Charcuterie Corse Artisanale: d\u00e9couvrez les sp\u00e9cialit\u00e9s \u00e0 go\u00fbter","_seopress_titles_desc":"Tout un po\u00e8me ! La charcuterie corse, mondialement reconnue pour son go\u00fbt incomparable, doit sa renomm\u00e9e \u00e0 sa terre et au savoir-faire des artisans Corse qui la produisent.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":null,"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[7],"tags":[],"class_list":["post-539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-specialites","has_thumb"],"_links":{"self":[{"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/posts\/539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/comments?post=539"}],"version-history":[{"count":2,"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/posts\/539\/revisions"}],"predecessor-version":[{"id":544,"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/posts\/539\/revisions\/544"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/media\/543"}],"wp:attachment":[{"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/media?parent=539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/categories?post=539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.corsevacances.fr\/en\/wp-json\/wp\/v2\/tags?post=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}