First and foremost, the main protagonist is the Corsican pig breed or porcu nustrale, the Corsican pig breed par excellence. As well as being born and bred in Corsica, this black pig - u porcu neru - has been shaped by centuries of presence on the island, hence the typicality induced by the Corsican pigs - Porcu Nustrale. Threatened with extinction by crossbreeding with other pig breeds, the island breed owes its survival and recognition to a group of committed breeders.
Corsican charcuterie traditionally includes sausage, coppa, lonzu, figatellu in winter, as well as prisuttu, fromage de tête, panzetta, and even preserves. Discover everything you need to know about Corsican charcuterie, their production periods, and how they are made. Focus on ancestral know-how for an artisanal production.
Below, you will find breeders and producers of PDO Corsican charcuterie and traditional Corsican charcuterie, with the possibility of visiting their farms and pig breeding facilities.
PDO charcuterie is subject to standardization, which implies the use of defined materials, particularly for maturing, specific proportions, and production methods outlined in a specifications document, whereas traditional charcuterie can be more nuanced, depending on traditions that vary slightly from one village to another and more markedly from one region to another. See more details about the PDO Corsican charcuterie charter, which you can also find online.
In short, know-how passed down from generation to generation, with farms that remain mostly family-run.
To identify genuine Corsican charcuterie, as with any food product, there's no secret—you need to trust your senses and have some knowledge. Whenever possible, the ideal approach is to meet the breeder, immerse yourself in the expertise, discover the profession while establishing a relationship of trust, and observe the pigs, which will indicate whether they have truly been raised in Corsica. Since visiting farms is not always feasible, the second option is to recognize the markers of traditional Corsican charcuterie and gather the necessary information to make the right choice.
A good charcuterie stands on its own and is rarely used in recipes. Its best companion is bread, and many restaurants offer an assortment of raw charcuterie as a starter, with, in order of importance, saucisson, coppa, lonzu, and prisuttu (Corsican ham). Charcuterie is also commonly enjoyed with Corsican cheese, particularly during tastings, accompanied by a good red wine. Figatellu, on the other hand, features in several traditional Corsican dishes, served with lentils or pulenta as a winter dish. Panzetta is often used for its fat, much like salted pork.
Many concerns have been raised following the classification of nitrites as a carcinogen. This preservative, used for years in the food industry, has recently put charcuterie in the spotlight.
Traditional Corsican charcuterie, however, is preserved with salt and pepper, two natural ingredients. These are salaisons that undergo a long maturation process. Some more industrially produced charcuterie products use nitrites as preservatives, allowing for faster production. Be sure to check the labels for the presence of salt and pepper and the absence of codes such as E250, E249, or saltpeter in the ingredients. Find out more about Corsican charcuterie preservation methods.
Through the addresses listed below, which we visit every year, discover a comprehensive list of breeders and producers of artisanal or PDO Corsican charcuterie, along with photos and videos of pig farms and charcuterie production.
Since 1988, François Albertini has been perpetuating the art of Corsican charcuterie in Loreto-di-Casinca, with a farm of 200 nustrali pigs fed on acorns and chestnuts. Lonzu, coppa and prisuttu PDO, wood-fired figatellu, pâtés, u ventru and home-delivered parcels: a family tradition handed down to his daughters and even featured on TV's "La Ferme préférée des Français".
L'Oretu
Canton Casinca
In Venzolasca, the Passoni charcuterie has been perpetuating family know-how for over 50 years, handed down through 4 generations. Artisanal cured meats smoked over chestnut wood, prisuttu matured for 9 months, wild boar sausage, winter figatellu... A fine and generous Corsican charcuterie, sold direct or by mail order, today carried on by Anne, her daughter and her passionate nephews.
A Venzulasca
Canton Casinca
In Vallecalle, since 1997, Félix and Marie-Catherine Battaglia have been producing PDO charcuterie from free-range porcu nustrale on the heights of Murato. Direct sales, parcels, winter figatelli, veal deliveries, chestnut flour, guided mountain tours with picnics, and even two gîtes to rent at the farm: an authentic immersion in Corsican pastoral life.
Vallecalle
Canton Rosolo
Since 1954 in Santo-Pietro di Tenda, the Navarra charcuterie has been perpetuating family PDO know-how, with over 400 pigs raised and processed on site. Direct sales, Chronopost parcels, a new 1600 m² laboratory, guided tours, and even a wedding domain in Oletta for up to 500 guests. A modern farm rooted in tradition.
Santu Petru (di Tenda)
Canton Tenda
Since 1985, Jean-Pascal and Marie-Jeanne Piazzoli have been producing 100% traditional Corsican farmhouse charcuterie in Linguizzetta: lonzu, coppa, figatellu, prisuttu... Farming in the heart of nature, prices that have remained affordable despite inflation, an appearance on France 3, a summer market in Bravone, and sales direct or by parcel all over France. A wonderful family story passed on to their sons.
Linguizzetta
Canton Verde
Porcu nustrale farmhouse charcuterie, direct sales and wedding catering near Ajaccio: Jules-Antoine Torre has been raising pigs in Cuttoli since 1977. Sausage, coppa, lonzu, prisuttu, figatellu, preserved the old-fashioned way. Shipment via Brin de Corse, turnkey weddings throughout Corsica.
Cutuli Curtichjatu
Canton Mezzana
In Aullène, in the Alta Rocca region, San Larenzu combines traditional Corsican cuisine, farmhouse charcuterie (porcu nustrale, daube de porc sauvage, figatellu...), garden vegetables and homemade desserts in a rustic, family-style setting. On-site livestock, six Gîte de France-rated guest rooms with panoramic Jacuzzi, and a restaurant open daily in season.
Auddè
Canton Scopamène
In Cauro, l'Ortu di San Ghjuvà has been growing organic Corsican fruit and vegetables since 1985, picked at dawn, sold in their farm store and delivered in seasonal baskets. Three sisters united by the land - Saveria, Serena and Sabella Fortuné - perpetuate family know-how with organic market gardening, homemade preparations, artisanal charcuterie, local organic veal, a nursery and 5-star accommodation at Domaine Finili. Island agriculture, alive and committed, between tradition and short circuits.
Cavru
Canton Prunelli