2. Activities
3. Gastronomy
4. Corsican charcuterie
5. Charcuterie Battaglia

In the village of Vallecalle, Félix and Marie-Catherine Battaglia invite you to discover a quality PDO charcuterie made according to traditional methods, available for direct sale or by mail order. The farm also offers guided tours and tastings from May to October.

Practical info - Charcuterie Battaglia in Vallecalle

• Location: Vallecalle (Haute-Corse) - Nebbiu, near Murato and Saint-Florent
• Activity: Porcu nustrale breeding and production of artisanal PDO/IGP corsican charcuterie.
• Products: Coppa, lonzu, prisuttu PDO, sausage, figatellu (winter), panzetta, salciccia
• Sales: Direct from the farm and vacuum-packed to order
• Seasonality: Figatellu and boudin from late December to late February - other cured meats according to maturation
• Prices : Prices per kilo indicated on site and on this page - availability according to production
• Visits: Guided tour with tasting from May to October (booking required)
• Contact: Order and information by telephone or e-mail from Marie-Catherine Battaglia

PDO Corsican charcuterie - Porcu Nustrale

Félix Battaglia, producer of artisanal Corsican charcuterie and farmer, took over the family business in 1997. Following in his father's footsteps, Félix learned the trade, and now owns an 80-head Porcu Nustrale farm.

With the help of his wife Marie-Catherine Casanova Battaglia, together they have led their production of Corsican charcuterie to PDO status for sausage, coppa and lonzu, and PGI status for sausage, panzetta, figatellu and Bulagna.

Porcu nustrale breeding

The pigs are raised in the mountains above Murato, in a beautiful chestnut grove. The pigs are fed acorns and chestnuts, supplemented with grain. In compliance with PDO standards, the farm adheres to precise specifications, from the birth of the piglets to the slaughter, which begins in mid-December, right through to processing and maturing.

The charcuterie is then matured, hanging in a large room above a wood-fired dryer, for several months.

Direct sales at Vallecalle & Parcel delivery

The Battaglia charcuterie welcomes you directly to Vallecalle, where its traditional charcuterie is matured and available for direct sale: Saucisson, Coppa, Lonzu, Figatellu, Prisuttu PDO whole or by the slice.

Figatellu and Boudin in winter

Figatelli is available from late December to late February, as is boudin, which Battaglia has been producing since 2023.

To place an order, please contact Marie-Catherine by e-mail or telephone, who will be delighted to take your order. The charcuterie is vacuum-packed for preservation.

By-products project

In the future, the Battaglia charcuterie plans to produce processed products such as pork pâté and terrines, which will expand its current range.

Battaglia charcuterie prices and availability - 2026

Charcuterie prices per kilo are shown below. The first table concerns PDO charcuterie, the second for sausage and figatellu (available from November to February), charcuterie products for which there is no PDO label.

Availability depends on the season and is subject to stock availability. Payments can be made by cheque or bank transfer for parcel delivery. For further information, please contact Marie-Catherine Battaglia by email or telephone.

Guided tour immersed in pastoral life

Since 2020, between May and October, Félix and Marie-Catherine have been offering you the chance to discover the heart of their profession, sharing with you moments of exchange and discovery through an immersive stroll around a picnic of products from their production and that of the Casanova cheese dairy: scheccette, charcuterie, cheese, wine and water.

Also available for rental, discover their Rental + Farm Visit package.

An ideal excursion for families or friends, don't hesitate to book directly by e-mail or telephone.

Corsican veal delivered to your door

The farm also boasts a small cattle ranch producing Corsican veal and beef. The farm is also located in the heart of the scrubland in the commune of Murato.

Delivery throughout the micro-region

The farm slaughters around 15 calves each year. Given the size of the herd, deliveries are made at variable frequencies (no more than once every 3-4 weeks), indicated on a WhatsApp group in which you can ask Marie-Catherine to join.

The delivery radius covers the Nebbiu, Conca d'Oro, Greater Bastia, Borgo and Lucciana regions.

Quality red meat

Quality Corsican meat from free-range animals raised in the open air. Note that veal will not be white like in supermarkets. The pale color of veal indicates an iron deficiency caused by the lack of activity of cattle raised in stalls, as well as by the feeding of calves that are not weaned by their mothers but fed iron-poor milk powder, which prevents myoglobin (the protein that stores oxygen in muscles) from developing fully.

Meat from free-range veal allows the animals to fully develop close to their mothers and in the open air, giving the meat its rosier appearance.

Veal prices

The Battaglia farm offers whole veal parts, as well as processed parts (sausages). The packs offer a full range of cuts, and are sold primarily on the retail meat market.

Address and Contacts : Charcuterie Battaglia