2. Activities
3. Gastronomy
4. Corsican charcuterie
5. Charcuterie du Nebbiu

For 3 generations, the Charcuterie du Nebbiu - SCEA Navarra - has been producing PDO Corsican charcuterie in the village of Santo Pietro di Tenda in the Nebbiu region, for direct sale or by mail order. Guided tour by appointment.

SCEA Navarra | Corsican charcuterie for over 70 years

A family business since 1954 in the village of Santu-Petru di Tenda, the charcuterie du Nebbiu - awarded the AOC/AOP label in 2018 - reproduces know-how handed down from generation to generation.

A tradition that François-Frédéric Navarra continues in the footsteps of his grandfather, father and uncle. In 2010, 16 years ago, the young producer took over the farm in the village of Santu-Petru di Tenda, preserving the family recipe and the authenticity of this traditional Corsican charcuterie, with the aim of continuing to develop and expand the pig farm.

This adventure gave rise to a new laboratory, equipped with state-of-the-art machinery, which saw the light of day in late 2023/early 2024. This is where Navarra PDO cured meats are made: Coppa, Lonzu, Sausage, Prisuttu, for the main cured meats, as well as figatellu in season and by-products.

New charcuterie laboratory on the Santo Pietro plain

In early 2024, the charcuterie du Nebbiu - EARL Navarra, now SCEA (Société Civile d'Exploitation Agricole) Navarra - moved into its new premises in a connected structure that constantly measures and monitors humidity and temperature, combining the latest technology with family know-how. A working area of 1600 square meters dedicated to charcuterie, with cutting, drying, steaming and maturing rooms.

Organized tour of the plant

Domaine Navarra offers guided tours of a state-of-the-art production facility for Corsican charcuterie, combining respect for tradition and modernity with state-of-the-art tools and machinery. Visits by appointment only

Corsican pig farm

The farm has around 400 pigs, including 2 males and 20 females for breeding.

The pigs are born, raised and slaughtered in Corsica. François-Frédéric and his team take care of the whole process, from rearing the pigs to making the cured meats in their laboratory, where the various cured meats (coppa, lonzu, saucisson, prisuttu) are left to mature.

With the exception of slaughtering, the entire chain from breeding to production is carried out on site.

AOC Corsican charcuterie

Charcuterie du Nebbiu production is also located in the center of the village of Santo-Pietro di Tenda, in a large building where François-Frédéric runs his laboratory, working and transforming charcuterie into Lonzu AOC, Coppa AOC, Panzetta, Prizuttu AOC, Sausage and Figatelli from late November onwards.

Corsican ham - prisuttu - is sold matured for up to 36 months. Prices for charcuterie - lonzu AOP, coppa AOP, sausage, prisuttu AOP, figatellu in winter - are available on site or by telephone, depending on whether you are a private individual or a professional (restaurant, grocer, retailer).

Delivery within Corsica

Delicatessen deliveries leave from Santu Petru and serve the whole region as far as Cap, as well as the Balagne and the eastern plains.

Direct and mail-order sales

Nebbiu charcuterie is available all year round for direct sale in the village of Santu-Petru di Tenda, as well as in several grocery stores and food shops:

• Annie Traiteur in Calvi
• Le Panier d'Annie in Porto Vecchio
• Leclerc in Oletta
• La Roya 4-star hotel
• Restaurant Auberge le Montana in Oletta

Our charcuterie is also sold by mail order on the mainland. Products are vacuum-packed and sent by chronopost parcel. Cash and cheques accepted.

Address and Contacts : Charcuterie du Nebbiu