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

François Albertini, a Corsican AOP charcuterie producer and farmer since 1988

Following in the family tradition, François Albertini is a farmer and producer of Corsican AOP charcuterie in Loreto-di-Casinca (Haute-Corse), where he has been raising Porcu Nustrale pigs since 1988.

The shop is located on the village square and connects to a fully equipped processing facility. The cured meats are then stored in a cellar, protected from light and kept at the ideal temperature, where they continue to age. The shop offers a full range of traditional Corsican cured meats: lonzu, coppa, salsiccia, prisuttu, panzetta, as well as figatellu in the winter, cured over a wood fire. Pork pâté is also among the specialties offered.

Allevu Porcu Cappusgiu charcuterie is available:

• At the Loretu di Casinca shop year-round
• At the Bastia shop (in winter)
• At the Île Rousse market
• By mail order

See the bottom of the page for opening dates and hours, as well as shipping information.

Specialties from the Allevu u Porcu Cappusgiu deli

The artisanal Allevu u Porcu Cappusgiu charcuterie holds PDO certification for its prisuttu, lonzu, and coppa. The prisuttu is sold whole, in pieces, or sliced.

You'll find traditional Corsican sausage as well as sausage flavored with maquis herbs or chili peppers. Figatellu is produced in the winter and available from December through March.

Panzetta and bulagna also pair perfectly with lentil dishes or can be used as bacon bits in a quiche, for example.

Processed products such as blood sausage, as well as canned items like head cheese or the famous pork pâté, are also available in the store.

U Ventru

U ventru (the belly) is a highly sought-after specialty; people sometimes come all the way from Porto Vecchio just to find it. It consists of a pig's stomach that has been gutted and thoroughly washed, then tied shut and stuffed with a filling made according to an ancestral recipe of pork, fat, and blood, all mixed with herbs and spices.

Raising Porcu Nustrale Pigs

Raising Corsican pigs—the “porcu nustrale” breed — takes place among the oak and chestnut trees of Castagniccia, with 200 head fed on chestnuts and acorns for part of the year, particularly before slaughter, in accordance with the PDO specifications.

François Albertini has been overseeing the entire production chain from start to finish—from raising the pigs to processing and marketing his charcuterie—since 1988. He is now assisted by his two daughters, who handle marketing and shipping, among other tasks.

Mail-Order - Packages

You can order Allevu u Porcu Cappusgiu charcuterie by phone. Orders can be paid for by check or bank transfer and are then shipped via Colissimo directly to your home.

Store in Loretu di Casinca, Bastia, and the Île-Rousse market

Allevu u Porcu Cappusgiu is available at the Île-Rousse market during the following times:

• In June, July, and August: every morning, 7 days a week
• In September: Tuesday, Thursday, Friday, and Saturday mornings
• During the off-season: Friday mornings only

The store in Bastia is open two mornings a week during the winter

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

Prices for the charcuterie

François Albertini's charcuterie was featured on Wednesday, March 3, 2021, at 9:00 p.m. on France 3 in the show “La ferme préférée des Français”

Address and Contacts : Allevu u Porcu Cappusgiu