Charcuterie is one of the main elements of Corsican gastronomy. The pigs are raised in semi-freedom and feed on the local environment (maquis foods), which gives the meat a unique and fragrant taste. There are several products around charcuterie on the island:
– dry Corsican ham, or Prisuttu
– lonzo, or Lonzu
– coppa, or Coppa di Corsica, characterized by its deep red color
– figatellu: sausage made from pork liver. It is usually served grilled with pulenta.
Salciccia, Salamu, Panzetta also complement the other delicatessen products on the island.