En poursuivant votre navigation sur ce site, vous acceptez l'utilisation de cookies pour vous proposer des services et offres adaptés à vos centres d'intérêts, afficher des publicités personnalisées et analyser le trafic du site internet.
corse FR  corsica EN  corsica IT  korsika DE  

Gourmet food - La charcuterie

Restaurants Bastia

Sporting leisures Porto Vecchio
Moby-Dick Catamaran

Lodging Bastia

Hotels Propriano
Résidence & Hôtel Aria Marina

Corsican cold cuts meat is without a doubt the star of the Corsican gastronomy.

It owes its flavour to its famous wild boars who run about the mountains and feed upon chestnuts, wild smelling herbs. The flavour of Corsican meats is improved by smoking it with chestnut wood. "Prisuttu" (raw ham) "coppa" (loin) "lonzu" (fillet) and panzetta (breast) are salted then unsalted, dried rolled in peppered and red spiced and finally smoked above a chestnut wood fire. Famous "figatelli" (dark U shaped sausages) are made with pork organs, kidneys, heart and liver. They’re eaten grilled or raw in Winter and are found in many traditional dishes.