Best Corsican Meat Product Types
Jambon sec de Corse is a salted, dry-cured and matured ham made from the meat of the local Nustrale breed of pork, coming from the French island of Corsica, where the soil and climate favorably influence the taste of the meat.
The animals feed mostly on local chestnuts and acorns for at least the first 30 days, after which the diet is supplemented with barley. Jambon sec de Corse is matured for at least 12 months, acquiring its unique texture and flavors. When sliced, the ham is lean and red to deep red, well marbled with intramuscular fat.
The flavors range from rich and fruity to woody and nutty with hints of mushroom.
Coppa de Corse is a salted, cured and slowly matured meat prepared from the chine of pigs of the Nustrale breed that is local to the island of Corsica in France. The meat is processed for a minimum of five months and weighs from 0,8 to 2,2 kilograms when fully matured, tied with a string or a net.
The texture of the meat is smooth and firm, and the taste is extremely rich and intense, with flavors reminiscent of fruit, mushrooms, hazelnuts and a woody, salty, peppery taste, as well as a slight buttery and smoky aroma. Once this unique, lean meat is sliced thinly, a deep red and marbled color shows along with the white-pinkish intermuscular fat, the oily slices ready to be consumed with a slice of toasted bread or paired with cheese.
Lonzo de Corse is salted, dry-cured and matured meat made from pork loin of the Nustrale breed, native to the French island of Corsica, where the animals feed mainly on chestnuts and acorns. It must mature for at least three months, tied with a string and hung to develop its distinctive flavors.
When sliced, the slices are oily and slightly marbled with white to pink, tender fat, while the meat is dense, supple, creamy and pink to red. The meat develops a characteristic variety of light and fresh, sweet flavors, ranging from those of dried ham, mushrooms, woodlands and hazelnuts to those of salt, pepper and smoke.
Best Corsican Meat Product Producers
Pascal Flori is a renowned producer of traditional Corsican cured meats, known for his unwavering commitment to quality and the preservation of authentic production methods. His charcuterie, located in the heart of Corsica in Murato, specializes in delicacies such as lonzo, coppa, figatellu, and saucisson, all crafted according to time-honored recipes passed down through generations.
By using only the finest ingredients and adhering to traditional drying and smoking techniques, Flori ensures that the distinctive and rich flavors of Corsican gastronomy are preserved. His passion for the craft is evident in every product, and connoisseurs of fine charcuterie around the world recognize his dedication to artisanal methods and the exceptional taste of his carefully curated selection of cured meats.
BEST Pascal Flori Meat Products
Best Corsican Meat Products
Pascal Flori's Saucisson de Porc Corse is a traditional Corsican dry sausage made from high-quality pork, carefully selected to ensure an authentic and rich flavor. Crafted using time-honored methods, it is lightly smoked over chestnut wood, enhancing its deep, aromatic profile while preserving the natural taste of the meat.
Encased in natural casings and hand-tied, this artisanal saucisson undergoes a meticulous drying process of at least six weeks, allowing it to develop its characteristic firm texture and bold, well-balanced flavors. Seasoned simply with salt and black pepper, it maintains the purity of its ingredients, free from allergens or GMOs.
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