Corsican charcuterie is one of the most emblematic symbols of this culinary heritage. Prisuttu, coppa, lonzu, figatellu... so many evocative names that rhyme with authenticity. Made using ancestral methods, these products are the result of respectful breeding and patient maturation, where every step counts.
On producers' stalls or hanging from the beams of rustic cellars, these local treasures exude powerful aromas, testament to a preserved region. They are often accompanied by homemade sourdough bread, crisp and warm, for a complete taste experience.
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