2. Activities
3. Gastronomy
4. Corsican charcuterie
5. Allevu u Porcu Cappusgiu

Corsican Artisan Charcuterie Since 1988

François Albertini has been immersed in the world of charcuterie from a young age, initiated by his father, he continues the family tradition by crafting AOP quality Corsican charcuterie for over 35 years.

In Loreto di Casinca, the producer runs his shop on the village square. It connects to a fully equipped laboratory for meat processing which is then stored in a cellar protected from light and at the right temperature where the scent of quality authentic farmhouse charcuterie wafts. Here, traditional cured meats such as lonzu, coppa, salsiccia, prisuttu, panzetta, as well as figatelli in winter, are hung to mature over a wood fire. A special mention also for his excellent pork pâté.

The Allevu Porcu Cappusgiu charcuterie is also available in Bastia, and at the Île Rousse market, more details at the bottom of the page.

Traditional AOP Charcuterie and Preserves

The artisanal charcuterie Allevu u Porcu cappusgiu is AOP certified for its prisuttu, lonzu, and coppa. The prisuttu is sold whole, in pieces, or sliced.

You will traditionally find Corsican sausage as well as sausage flavored with herbs from the maquis or with chili pepper. Figatellu is produced in winter and available from December to March.

Panzetta and bulagna will also perfectly complement your lentil dishes, or serve as bacon bits for a quiche, for example.

Processed products such as blood sausage or those packaged in cans like head cheese or the famous pork pâté are also available in the shop.

U Ventru

U ventru (the belly) is a highly sought-after specialty, with people sometimes coming from Porto Vecchio to find it. It consists of the pig's stomach, emptied and thoroughly washed, which is then tied up and stuffed with a filling made from an ancestral recipe of meat, fat, and pig's blood, all mixed with spices.

Corsican Nustrale Pig Farming

The farming of Corsican pigs - the Nustrale breed - takes place among the oaks and chestnut trees of Castagniccia, with 200 heads fed on chestnuts and acorns for part of the year, especially before slaughtering, in accordance with the AOP specifications.

François Albertini manages the entire production chain from A to Z, from breeding to processing and then to the marketing of his charcuterie since 1988. He is now assisted by his two daughters, who particularly handle the marketing and shipping of parcels.

François Albertini in "La ferme préférée des français"

François Albertini's charcuterie was featured on Wednesday, March 3, 2021, at 9 PM on France 3 in the show "La ferme préférée des français".

Charcuterie Pricing

Mail Order - Parcels

You can also place an order for Allevu u Porcu Cappusgiu charcuterie by calling the shop, with the option to pay by check or transfer. Your products will then be shipped directly to your home in parcels.

Shop in the Village and in Bastia - Île Rousse Market

The Allevu Porcu Cappusgiu production awaits you at the Île-Rousse market stalls on Fridays in winter and summer mornings.

Allevu porcu Cappusgiu shop in Bastia 2 mornings a week

In addition to the store in Loreto di Casinca, you can also buy Allevu u Porcu Cappusgiu charcuterie at the Bastia shop located at the corner of 7 bis Notre Dame de Lourdes (two streets behind the post office), open two mornings a week from 9 AM to 12 PM (Wednesday and Friday morning), from November to April.

Address and Contacts