Discover world-renowned Corsican charcuterie elevated to an art form by generations of skilled craftsmen faithful to the island’s culinary traditions.
Sourced from free-range local pork raised in the island’s mountainous areas the treasured cold cuts are famous for their authentic flavours and tender texture. Officially awarded with the AOP (protected designation of origin) certification the produce offered by committed breeders guarantees superior quality developed in respect of the environment and animal welfare.
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CENTURIES-OLD TRADITION
Hardy and adaptable, the native black pig (porcu nustrale) has been an integral part of insular life for thousands of years. During the traditional rural period, the animals were kept in all peasant family houses feeding on digestible organic leftovers. In late autumn and winter, the portioned meat was salted, smoked and cured hanging from the ceiling in front of the fireplace. Well-preserved cuts granted a supply of ready-to-eat meat during the warmer spring and summer months.
Pig-rearing tradition has been passed on through many generations. Modern-day breeders raise their herds in forested areas of the mountains allowing them to free-roam the land throughout the year. Fed with a diet of chestnuts, acorns, insects and fruit the animals thrive in their natural environment. A close encounter with porcu nustrale is guaranteed when travelling across the island’s interior- protect your lunch well from the ever-hungry ramblers.
ENJOY A CULINARY TOUR IN AJACCIO
Taste mouthwatering Corsican specialities during an exciting culinary tour of Ajaccio, Corsica’s capital city. A local guide will introduce you to artisanal products and dishes away from the tourist traps. Tastings last for up to 3 hours and vegetarians are welcome. Learn more about this gourmet adventure and book your tour here.
CORSICAN CURED MEATS
Flavours of traditional Corsican cold cuts retain the unique characteristics and aromas of their origins. Over centuries generations of artisans have mastered the meat preserving methods exalting good products into delicious masterpieces. Rich in proteins, zinc, phosphorus, iron, and vitamin B the prized pork remains to this day an indispensable part of Corsica’s culinary tradition famous for its freshness, simplicity and the quality of local ingredients.
COPPA– a traditional Corsican cold cut made from pork loin characterized by a deep red colour and complex aromas with swirls of fat running through the muscle. In the preparation process, the meat is salted, flavoured with spices, smoked and matured for at least 5 months. Coppa may be served with mozzarella, fresh figs, in salads or as a topping in pizzas, it also pairs well with parmesan, basil and green asparagus. The meat should be stored in a well-ventilated cool place.
LONZU– a salted tenderloin with supple fresh aromas, sweet nutty flavours and a dry, firm texture edged with a thin coating of fat. Lonzu may be served as an appetizer, mixed in pasta dishes, chopped in an omelet or accompany a Corsican tome cheese.
PRISUTTU– Corsican cured ham salted with sea salt with no added preservatives, matured for at least 12 months. The scent is delicate, the flesh deep red in colour with balanced nutty flavours. Prisuttu is best appreciated alone or as an aperitif with figs or pickles. It may also be used in traditional stews or sauces. On hot summer days, it pairs well with a glass of refreshing Corsican rosé.
FIGATELLU– a fresh u-shaped sausage made of liver and minced pork meat flavoured with spices, garlic and red wine. Dried and smoked in hardwood, figatellu boasts strong characteristic flavours and a dark, often black colour. Made in the advent of winter the sausage is intended for rapid consumption within 20 days from its manufacture date. Traditionally figatellu is barbecued but may also be pan-fried, cooked in the oven or braised in a sauce with lentils. In classic recipes, it is often accompanied by a Corsican pulenda or brocciu cheese. Eating it raw or undercooked should be avoided. Figatellu marries well with a robust Patrimonio red.
ENJOY A CULINARY EXPERIENCE AT THE NAPOLEON CAVE IN AJACCIO
Enjoy a Corsican meal while learning fascinating facts about the life of Napoleon Bonaparte at the Napoleon Cave. This comprehensive cultural experience may be booked in advance.
Detailed information on Corsican cured meat products with a full list of breeders/producers may be found at www.charcuteriedecorse.com.
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