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La salaison et charcuterie de cochon corse est un élément essential de l'alimentation et de la lifestyle dans la Corse. Si traditionnellement les charcuteries corses sont fabriquées à partir de porc insulaire de style porcu nustrale
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We obtain your orders till about the second fifty percent on the thirty day period after which you can have the products shipped to you contemporary from the Corsican butcher. Your sausages or hams usually are not in stock..
L’embossage de ces saucissons secs de sanglier se fera dans des boyaux naturels à l’aide d’un poussoir.
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Quand on ne dispose pas de cave pour conserver les saucissons de sanglier, il suffit de les recouvrir de torchon ou les mettre dans un bac hermétique et placer le bac au frigo ensuite.
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Our charcuterie is produced by hand: the sections could vary noticeably in weight. If important, we make an effort to compensate for this with other parts. If This is certainly not possible, We are going to modify the Bill downwards. When the pieces lonzu de castagniccia are heavier, you are in luck ;)