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AOC — PDO — Corsica
Collar of the black pig, salt from Corse, pepper, myrtle and the wind descending from the mountains — Coppa is charcuterie from Corse in all its ruggedness and generosity.
Charcuterie speciality from Corsica, PDO (AOP) since 2014.
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For centuries, pig farming lay at the heart of rural life in Corse, part of an ancestral pastoral tradition based on the use of the mountain territory by an endemic pig breed. Slaughter — u macellatu — and the processing of cured charcuterie were carried out only during winter, as soon as the first cold set in. Nothing was wasted: everything was made into charcuterie — coppa, lonzu, prisuttu, figatellu, salamu — salted, spiced, then hung in cellars and attics to dry slowly throughout the winter.
Coppa — a coppa di Corsica — is one of the most iconic of these cured meats. It is prepared from the pork collar, cut at the level of the 5th rib, which offers an ideal balance between lean meat and intramuscular fat. The piece's slightly curved cylindrical shape, wrapped in a natural casing and tied by hand, is one of the most recognisable silhouettes on the charcuterie displays of Corse.
PDO (AOP) charcuterie from Corse owes its unique character to the local pig breed, officially recognised in 2005 under the name of the Nustrale pig (nustrale = 'ours' in Corsican). This breed belongs to the lineage of Mediterranean pigs, close relatives of the wild boars with whom they share their habitat. Morphologically, the Nustrale is distinguished by its black or dark grey coat, its elongated 'shrew-like' snout, drooping ears and a rather small build compared to commercial breeds. Its growth is slow — it takes 18 to 24 months to bring an animal to maturity for processing.
In the 20th century, agricultural modernisation and the importation of fast-growing breeds almost caused the Nustrale to disappear, threatened by cross-breeding with other pig breeds. Recognition and conservation efforts led by breeders in Corse — today organised within a breed management association — and by INRA de Corte for the scientific and technical aspects, helped structure the sector. The breed's population remains low and is still considered endangered: it currently numbers around 850 sows registered in the herdbook.
Official recognition was a long time coming. The sector's stakeholders — breeders, charcutiers, processors — came together within the Salameria Corsa syndicate to define rigorous specifications. AOC (Appellation d'Origine Contrôlée) status was granted jointly to the three flagship charcuteries — Coppa, Lonzu and Prisuttu — in 2012, by Decree No. 2012-444 of 2 April 2012. European PDO followed in 2014, henceforth protecting the names Coppa de Corse, Lonzo de Corse and Jambon sec de Corse (Prisuttu) across the European Union.
This simultaneous triple PDO is a unique feature of Corse: the three charcuteries share around 70% of a common specification, particularly regarding rearing conditions, pig feed and the geographical area, reflecting their shared origin in the practice of traditional u macellatu.
Coppa di Corsica is prepared from the pork collar, cold-cut at the 5th rib (yielding two pieces per pig). The fresh cut, partially trimmed of fat, weighs between 1.3 and 3.3 kg. It is a meat that is both firm and marbled — the strands of intramuscular fat running through the muscle fibres of the Nustrale are the signature of its slow growth and extensive diet.
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The Nustrale pig is reared in free or semi-free range conditions in the forests and maquis of Corse, on rangelands that constitute one of the three pillars of the appellation alongside breed and seasonality. Its diet is based on the island's natural resources: during the finishing phase — a minimum of 45 days, between October and March, including at least 30 days of actual feeding — the pigs feed on acorns and chestnuts. This natural finishing imparts to the meat a high monounsaturated fatty acid content and an incomparable melting sweetness in the fat.
Appearance
Slightly curved cylinder, dry, lightly wrinkled rind, orange-brown colour on the outside
Colour when cut
Marbled slice with vivid pink-red lean meat, pearlescent ivory-white for the intramuscular fat
Texture
Firm yet melting, the fat is unctuous and dissolves gently on the palate
Aroma
Powerful and complex: cured meat, maquis spices, light natural smoky note, fennel
Taste
Rich and generous — the lean meat brings a savoury and lightly peppery flavour, the fat a nutty sweetness linked to the acorn diet
Length on the palate
Long and persistent, with an aromatic echo of the maquis on the finish
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Coppa is traditionally eaten in thin slices, cut by hand or machine, slightly translucent to reveal the marbling. It is the centrepiece of the antipastiu corse — the island aperitif — served with bread from Corse, black olives, fresh cheese (Brocciu or tomme), and fig or chestnut jam.
Natural pairings are made with wines from Corse: a red Patrimonio (Nielluccio) whose tannins cut through the fat of the coppa, a more airy rosé Ajaccio (Sciacarello), or even a Muscat du Cap Corse for a daring sweet-and-savoury counterpoint. Charcuterie from Corse also pairs delightfully with fresh figs or roasted chestnuts in autumn.
In cooking, Coppa is used in stuffings (for Corse-style stuffed vegetables), omelettes (a frittata), pasta and rustic pizzas. It makes an excellent substitute for ham in numerous dishes, bringing far greater aromatic depth.
Since: 2012
Area covered: Corse (2A + 2B)
Key requirements: Nustrale breed, extensive rearing in Corse, acorn and chestnut finishing (min. 45 days), birth, rearing, slaughter and processing exclusively in Corse, maturation exceeding 2 months under natural conditions, minimum 5 months before release onto the market
Since: 2014
Area covered: Corse (2A + 2B)
Key requirements: European registration of the Appellation d'Origine Contrôlée, confirming the requirements of the national specifications.
Trade association
Family-run
Family-run
Artisan
Artisan
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The Jean-Paul Vincensini et Fils farm describes itself as a breeder and processor of Corsican-breed pigs for more than 40 years, in San-Lurenzu, Haute-Corse. It produces its charcuterie — prisuttu, coppa, lonzu and saucisson sec — under the PDO (AOP), using organic farming methods.
It also offers organic terrines available in several recipes (chestnut, figatellu, fig and walnut, cured ham, myrtle, hazelnut and muscat, wild boar, veal, olive), as well as jams, honeys, cakes and canistrelli, vinegars and chestnut flour, all certified organic.
| Address | Lieu-dit Rebbia, route de Coïbiti, 20244 San-Lorenzo, France |
| 04 95 47 15 45 | |
| contact@vincensini.fr | |
| corse-bio.fr | |
|
All production is certified organic, since 2005. |
