Local know-how handed down from generation to generation

The production of Bulagna, Figatelli, Pancetta and dry sausage from the Isle of Beauty is distinguished by techniques handed down from generation to generation: salting with dry salt contributes to a balanced, salty flavor; for dry sausage and figatelli, coarse-grained mincing provides a heterogeneous texture to ensure firmness and mellowness in the mouth; the use of large quantities of black pepper gives the products a characteristic peppery note; smoking with local hardwoods provides a long, persistent smoky taste, a strong smoky odor and a typically amber color; finally, drying with the addition of outside air inside the dryer stabilizes and preserves the products, contributing to the development of their organoleptic characteristics: the right balance between dried meat, fat and salt.

One island, one story

Because of their insularity, the inhabitants of Corsica have developed know-how adapted to the island's climatic conditions and forest resources for the manufacture of charcuterie products. Indeed, the island's dry, windy climate has favored the development of dry curing as a method of preserving pork meat. Dry curing has always been an important part of the Corsican diet and, consequently, of its culture, just as the island's hardwoods (chestnut, oak, beech, etc.) have always been used for smoking charcuterie. It's a traditional technique that in the past was generally associated with the beech industry, which played an important role in the island's agriculture. From the beginning of the 20th century, in parallel with family production on the farm, a network of artisan charcutiers developed, heirs to traditional processing methods that they were able to perpetuate and adapt to regulatory requirements.