The "nustrale" Corsican pig breed has joined the circle of recognized French breeds. An important link in the connection to the terroir. Combined with traditional know-how, it gives the Corsican charcuterie its unique character.
The specialities that are traditionally matured and then dried over a wood fire are:
U Prisuttu, a dry raw ham belonging to this family of Mediterranean hams with great renunciation .
A coppa, the Corsican name for pork loin, is a flavoured product.
U Lonzu. Made from pork fillet, it is very lean.
U Salamu or Salsiccia. Sausage with only red meat, salt and pepper. It will surprise you with its thinness and aromas.
U Figatellu. U-shaped, it is made from pork and liver. It can be grilled (preferably over a fireplace) or, like the other specialties mentioned above, eaten raw when dry.
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