Corsican cold cuts are an integral part of the island's gastronomic heritage. Authentic Corsican cold cuts are made from "Nustrale" pigs , bred in semi-liberty. This species of island pig lives at the heart of the forests and maquis and feeds on grasses, chestnuts, worms, fern roots, etc. In the autumn time, "porcu nustrale" eat acorns and chestnuts exclusively. By doing so, they store quality fat that gives Corsican cold cuts all its flavour.
Over winter, breeders prepare their cold cuts and their spice mix, then they salt them, flavour them, smoke them with chestnut wood, dry them and, lastly, leave them to mature. Given a high level of fraud and an upsurge in counterfeit products labelled "charcuterie corse" Corsican cold cuts , traditional breeders got together in to create a label to certify the authenticity of the products sold. The " Salameria Corsa " logo is stamped on these regional products so you can recognize them easily.
Let's take a look at the star Corsican cold cuts. Prisuttu is made from "Nustrale" pork leg. It's an exceptional ham with an elongated shape and a hazelnut taste. It's firm yet rich and you can buy it whole on the bone, in portions or sliced.
Prisuttu takes 4 months to mature and can be eaten all year long. You can also enjoy eating the fat from this cured ham as that's what gives it its particular flavour. Corsican Coppa is made from "Nustrale" pork shoulder. These round slices should be cut very fine so they diffuse their aromas of hazelnut and butter with a slightly smoky taste. This Coppa is soft and rich and features a bright red colour interspersed with fat. It takes 2 months to mature and Corsican Coppa can be eaten from spring through to summer.
You can store it, its flavours will be even more pronounced. Lonzu is made from "Nustrale" pork loin. What's more, it's the fat that gives Corsican Lonzo its characteristic smoked buttery-hazelnut flavour. It needs 1 month to mature to be tasted as of springtime. It can also be stored to enhance its taste even more. Panzetta is made from "Nustrale" pork belly.
