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

Traditional Corsican charcuterie since 1988

François Albertini has been involved in the world of charcuterie since he was a young boy. Initiated by his father, he has been carrying on the family tradition, producing quality PDO Corsican charcuterie for over 35 years.

In Loreto di Casinca, the farmer-producer runs his store in the village square. It communicates with a fully-equipped laboratory for processing the meat, which is then stored in a cellar sheltered from light and at the right temperature, where the smell of authentic, high-quality farmhouse charcuterie wafts forth. This is where traditional cured meats such as lonzu, coppa, salsiccia, prisuttu and panzetta are hung, as well as figatelli in winter, which are matured over a wood fire. A special note also goes to the excellent pork pâté.

The Allevu Porcu Cappusgiu charcuterie can also be found in Bastia, and on the Île Rousse market, more details at the bottom of the page.

Traditional PDO charcuterie and preserves

Allevu u Porcu cappusgiu artisanal charcuterie has PDO certification for prisuttu, lonzu and coppa. Prisuttu is sold whole, in pieces or sliced.

You'll find traditional Corsican sausage, as well as sausage flavored with maquis herbs or hot pepper. Figatellu is produced in winter and available from December to March.

Panzetta and bulagna are also perfect with lentil dishes, or as lardons in a quiche, for example.

Processed products such as black pudding, or canned products such as head cheese or the famous pork pâté, are also available in the store.

U Ventru

U ventru (the belly) is a much sought-after speciality, and is sometimes available from Porto Vecchio. It's a well-washed, gutted pig's stomach, tied up and stuffed with an ancestral recipe of meat, fat and pig's blood, mixed with herbs.

Porcu nustrale breeding

The Porcu Nustrale breed of Corsican pig is raised among the oak and chestnut trees of Castagniccia, with 200 head fed part of the year on chestnuts and acorns before slaughter in accordance with PDO specifications.

François Albertini has been in charge of the entire production chain from A to Z, from breeding to processing and marketing his charcuterie since 1988. Today, he is supported by his two daughters, who are in charge of marketing and shipping.

François Albertini in "La ferme préférée des français" (The French people's favorite farm)

François Albertini's charcuterie was featured on Wednesday 03 March 2021 at 9pm on France 3 in the program "La ferme préférée des français".

Charcuterie prices

Mail order - Parcel

You can also place an order for Allevu u Porcu Cappusgiu charcuterie by contacting the store by telephone and paying by cheque or bank transfer. Your products will then be sent by parcel post direct to your home.

Store in the village and in Bastia - Ile Rousse market

Allevu Porcu Cappusgiu products are on sale at the Ile Rousse market every morning (Monday to Sunday) in summer, and from Thursday to Sunday the rest of the year.

Allevu Porcu Cappusgiu store 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 store on the corner of 7 bis Notre Dame de Lourdes (2 streets behind the post office), open 2 mornings a week from 9am to 12pm (Wednesday and Friday mornings), from November to April.

Address and Contacts : Allevu u Porcu Cappusgiu