Corsica reappears of his years of sleep and in the tread of the wines and of the gastronomy, stockbreeders, farmers, bee-keepers or artisants emphasize their inheritance and revalorize their products for the happiness of the most demanding consumers. Sweet chestnut flour, artisanal pork-butchery, honey of the maquis or cheese of ewe are as many products which
from now on found their place in the finest grocers.
Small inventory of the Corsican products:
Taste of authentic, a savage passion for truth, the single one… You here is on Corsica. Taste, close the eyes and still taste… Impossible to be mistaken; here the cheeses, the pork-butcheries, the spices as any thing have the Corsica accent. Emerged of the soil, its gastronomical specialities are declined on the mode of the authenticity and the knowledge to make. Take time, inspire and enjoy.
The incomparable Corsica pork-butchery
A quality without equivalent in France, the Corsican pig is a close cousin of the “pata will negra Spanish”.
Of all the products of the Corsican soil, it is certainly the pork-butchery which is characterized more by its quality and its originality. All the amateurs recognize that no other French area can be prevailed of products of such an excellence. Indeed, the best stockbreeders of Corsica manage to obtain a meat of an exceptional perfume and a flesh. But this quality requires a large work of breeding, which makes the product rare and encourages bad the counterfeit to develop. Then, attention with the mention “Corsican pork-butchery”, which is not always the pledge of a large pork-butchery.
To obtain this quality, the race and the breeding play a paramount part. The race of the Corsican pigs is recognized with its small size, its black feet and its peeling often mottled (near to his/her Spanish cousin, the “pata will negra”). These wild semi Ovidae grow and ébroent themselves with the large air, in the forests of chestnuts and oaks. Until the two years age, they carry out the good life in these closed parks. Autumn until the winter, they were nourissent of sweet chestnuts and nipples fallen from the tree; the remainder of the year, the barley and the corn fill their appetite of insatiable eaters. At 2 years, when the first bragged arrive and that they weigh approximately 100 kilos, they pass to the slaughter-house. This demolition lasts 3 months, of mid-November at February.
And as in these generous animals, all is eaten, until the end of April, they will be consumed in fresh products: I sangui (roll), U casgiu di porcu (pork brawn), U figatellu (sausage containing liver) and have panzetta (chest of pig).
As for ham, nets and spines, they will be refined 4 months to 2 years. The meats while drying gain in taste. The “coppa” (spines) and the “lonzu” (nets) dry 4 months and the ham (U prisuttu) 15 to 18 months. As much to say that with this processing, the true Corsican pork-butchery does not run the stalls of the estival street pedlars of the littoral and that it is to better know the good addresses where to taste it.
The Wild boar nut: dry, very dark sausage and raised well.
“Nera Tested”: sausage of the porcine stockbreeders of the South of the island. The sausage of ass: speciality less widespread than the salamu of pig. The salamu: dry, salted and peppered sausage refined between three and six months. Prisuttu: believed ham smoked, centre piece of very good table, dried in cellar more than one year. Salciccie: sausage Lonzu: net of smoked pig, thinner than the coppa, presents some veinings of fat. Coppa: shoulder round strongly spiced, rolled in spiral. Figatellu: sausage of liver, which can be consumed fresh where roasted. Pie of blackbirds.
Cheeses
The king of Corsican cheeses is of course the brocciu, a mixture of whey, salt and full-cream milk of ewe or this goat. This very consistent fresh cheese can be consumed natural, but gets busy especially in kitchen, salted or sweetened preparations: stuffed soups, omelettes, vegetables; pie-charts, fritters… The season of the brocciu begins at the entry from the winter and finishes in summer. The dry brocciu is also excellent, as well as cheeses of Niolo, of the Alta Rocca and Sartène;
Various cheeses of Niolo, Sartène, Venaco or of Bastelica:
The roller of San Nicolao: ewe refined one month, running paste in its fine crust.
Goat with the fern: more or less strong according to their time of refining (from 3 to 6 months).
The strand of love: soft cheese, is rolled in a grass bed of the maquis.
The tome cheese of ewe: and pressed cooked paste, refined six months, friable and with powerful savour.
The metal disc of ewe: with soft paste, goûteux but still soft, after three months of refining.
Fresh Brocciu: uncontested star of Corsican cheeses, elaborate starting from the small-milk of goat.
Refined Brocciu: perhaps salted on the surface then, it names “Brocciu passu”.
Corsican Wines
Wines of Sartène, the Corsica Cape, Figari, Patrimonio, Calvi and Oporto Vecchio. First engaged in the effort of quality, the vine growers of the island naturally were the first also to be seen rewarded for their policy for authenticity and excellence. Not less than nine AOC come to mainly announce their wines resulting from 3 original insular type of vines, Vermentinu, Sciacarellu and Nielluciu, which determine white, reds, the rosy ones and muscatels strongly marked by a single ground, climate and a sunning in the Mediterranean. (cf: M.G 2002) Patrimonio: the first name allotted to a Corsican wine, in 1968. Generous wine extremely well accompanying pork-butcheries and game, it pushes on a calcareous ground interfered clay and must comprise at least 60% of Nielluccio.
Ajaccio: vigorous wine whose type of vines open out in altitude, within a vast field. It is composed of 40% of Sciacarello.
Corsica Cape: red or white, an admirable wine D important notoriety.
Calvi: fruity wine, developing rather in the area of Balagne.
Sartenais: in the north of Ajaccio name, red.
Figari: vineyard of plain, reds, rosy and white.
Oporto-Vecchio: smaller name of the island only represented by two producers, reds, rosy and white.
Eastern coast: name located in the plain of Bastia at Solenzara.
All these wines marry divinement well with all the Corsican culinary specialities. More on the wines of Corsica, visit the site the Corsican Wines
The Beer
The Corsica Beer, sweet chestnut beer (Pietra), Serena, or Colomba.
Honey
One distinguishes six varieties from Honey, according to the butinées floral gasolines, of the places and seasons of harvests.
** the honey of spring: Clearly, fruity and delicate. ** Maquis of spring: Amber, without bitterness nor acidity. ** Honeydews of the maquis: Amber, rather vigorous. ** Honey of chestnut grove: Amber, length in mouth. ** Honey of maquis of summer: rather clearly, fruity, aromatic. ** Honey of maquis of autumn: Land-mark, with the persistent taste.
With her small bee for sign of recognition, Miss di Corsica is the first honey of soil to have been high to the row of AOC thanks to her typicity. Reward for a long work of development and guarantor of the quality of production of honeies, obtaining the AOC at summer one moment dominating for the producers who saw their efforts rewarded for the consumer who is sure to find there a honey with the height of his requirement, naturalness and goûteux. (cf: M.G 2002)
Olive oil
The olive-tree, symbol of the Mediterranean is indissociable Corsica gastronomical panoply. It gives to many areas of average altitude its color green silver plated, while from its fruits, collected with full maturity, comes the color from gold of the oil which is extracted from it. Pressed cold, with ancestral receipts, the Corsica olive oil is dissociated by its soft and fruity savour often allied with dry fruit flavours (almonds and hazel nuts) and fragrances of the maquis. The die in full expansion under the obstinate action of the producers privileges two axes: The reconquest of the territories an abandoned time and the constitution of the conditions of obtaining a AOC which will allow, thanks to the requirement for high quality, to reach with the recognition of the consumer. Pillar of famous “the Mediterranean Mode”, the olive oil deserves the constant efforts which are lavished to him here and many are already the original derived products (chips of cheese to oil, biscuits, preparations culinary, aromatized oils) underlining are revival. (cf: M.G 2002)
Visit the mill with oil U FRAGNU located in balagne on the commune of Montegrosso, with Lunghignano exactly.
U FRAGNU Lunghignano Commune of Montegrosso 20214 CALINZANA
Greeting 
Hirings Corsican
from now on found their place in the finest grocers.
The Wild boar nut: dry, very dark sausage and raised well.
Patrimonio: the first name allotted to a Corsican wine, in 1968. Generous wine extremely well accompanying pork-butcheries and game, it pushes on a calcareous ground interfered clay and must comprise at least 60% of Nielluccio.
