CORSICAN COOKED PORK MEATS: The range

The cooked pork meat represented an important part of meat in the inside of Corsica. Before the means of modern conservation, the used ancestral technique and the raw material adapted to the environnement, give these products which preserve very well after salt meat, and which make it today dishes looked for for their savour.

The various details of meat, once mangled were consummate all year round. They are presented to you below in the classic chronological order of their use.
Except for the consummate products fresh as the net (u pesciu) or the chops roast in the fire, as the black pudding (i sangui), as the pork brawn, or the sausage (salcicetta), the figatellu (or ficatellu) is the most famous representative of our cooked pork meats.
In base of liver, in more or less big quantity following regions, it consumes freshly (roasted in the fire) or dry, some weeks after the preparation. It is slightly smoked (more or less according to regions, and following the time which it makes!) by means of a "thin" campfire (sweet chestnut tree). One does not find any more of traditional figatellu after April.
It is sold between 20 and 25 euros by kilo.
The other products are not smoked but dried naturally.
In the order of their consumption, one finds: The sausage ( salamu ), consumed from March and until August for the biggest. Sold between 23 and 30 euros by kilo.
The coppa ( salty and dried spinal column) in the characteristic slice distributing in a tasty way the red meat and the bacon. It consumes later after some months of seasoning.
The lonzu ( salty and dried forgery - net), thiner, consumes he also after some months of seasoning but it is necessary to not delay because he hardens very fast. Coppa and lonzu are sold between 25 and 30 euros by kilo.
The panzetta, make from the salty and dried breast, it can be rolled; the valetta, vuletta in North - Corsica) from the bottom - cheek, salty and ried. The kilo of panzetta or of valetta is sold about 15 euros.
Finally the "noble" detail, the prisutu ( ham) consumes lastly, traditionally after one year and a half of seasoning and refining (on average), unlike the "industrial" hams which can consume earlier due to the siccative products which are added to it. The ham is sold between 20 and 30 euros by kilo.