Corsican pork-butchery


Google+ buttonFacebook buttonTwitter button

Corsican pork-butchery

Corsica, and more particularly the mountains of the interior of the Island, are rich of a tradition porkbutcher which from time immemorial made it possible to nourish the inhabitants of the Island of Beauty. This Pork-butchery forms truly integral part of the Corsican cultural inheritance. The artisanal production rests mainly on a particular porcine race, the valorization of the mountain resources like sweet chestnuts and the nipples, like on local know-how.

We will not speak to you here about a particular production but of what makes the richness of this pork-butchery. You constitute a delicious plate while putting on it some Coppa, made with the spine of pig, salted and dried during 5 to 6 months; Lonzu, nets of pig dried and salted; Prizuttu, ham believed dried that one traditionally tastes with figs; Salamu, rather thin dry sausage, in natural fermentation, or Panzetta, this chest of pig smoked, punt or rolled which we can also serve cooked, jumped, accompanied by a salad. Leave to discovered the Corsica Pork-butchery and level you.

credits photo : © Thomas G - Fotolia.com

WWW.PANIERCORSE.COM
Route de Ventiseri 20240 VENTISERI
Epicerie fine en ligne de produits corses. Vente par correspondance de tous les meilleurs produits du terroir corse.

Vous êtes producteur, vous pouvez facilement et gratuitement ajouter vos coordonnées ici et ainsi faire connaitre votre production à tous nos visiteurs.