Corsican Charcuterie: An Ancient Art to Be Savored Without Moderation
The black pig of Corsica, raised freely in the maquis, gives birth to unparalleled cured meats: coppa, lonzu, figatellu and prisuttu. Every bite tells a story of terroir.
- Coppa: the neck of the pig, dried for at least 6 months. Intense flavor, slightly salty, melts in your mouth.
- Lonzu: the pork tenderloin, also dry-aged. Less fatty than coppa, perfect in carpaccio or grilled.
- Figatellu: the quintessential Corsican sausage, made from pork liver and testicles. Powerful aroma, often barbecued.
- Prisuttu: Corsican air-dried ham, comparable to Italian culatello. Long aging (>1 year), firm texture and subtle taste.
All these products feature at our hotel's breakfast, served on the terrace overlooking the Mediterranean Sea. They come from local producers located just kilometers away from Palombaggia.
We also run cooking workshops where you can learn how to make homemade figatellu or assemble a true Corsican-style meat platter.
After exploring our specialties, why not book a premium suite with Mediterranean garden view?