A unique combination of soil, climate and aromatic plants endemic to the island gives Corsican food products an unmistakable taste. Pork charcuterie is one of the pillars of Corsican gastronomy and every region on the island has its own method of preparing it.

Instead of artificially promoting animal growth through the use of hormones and other harmful chemicals, Corsican pigs are allowed to grow and develop naturally. Throughout the island, thousands of free-roaming pigs, (sometimes crossed with wild boars), feast on acorns, chestnuts, wild berries and herbs from the maquis (which include rosemary, sage, thyme and mint). This wholesome diet lends a truly distinct flavor to their meats.

Charcuterie

Though Corsica also produces charcuterie from imported pigs, traditional Corsican charcuterie is prepared by hand with meat from local pigs and smoked for several months on an open fireplace, where chestnut wood and herbs from the maquis are burned. Charcuterie is smoked primarily in North Corsica and not in the South.

Some of the most widely known specialties are: Prizuttu (the Corsican version of prosciutto), Coppa, (shoulder), Lonzu (fillet) and Figatelli (liver sausages). These delicacies are often served as appetizers with cantaloupe or olives, and in salads, casseroles, pasta and vegetable dishes.

An easy way to sample some of these fine products is to order a plate of charcuterie, a common Corsican appetizer found in most restaurants.

A glass of Corsican beer is a good complement to the strong flavors and aromas of this dish. Pietra is an amber colored beer brewed with a mix of malt and sweet chestnut flour.

Buying From Overseas

In addition to charcuterie, Panier Corse, delivers a variety of Corsican gastronomic products worldwide, including cheese, desserts, honeys, jams and liqueurs.

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Filed under: Gastronomy