Lonzo de Corse — Lonzu

Founded in 2001, the 'Salameria Corsa' trade association brings together breeders of Nustrale pigs, processors, and predominantly farmer-processors. Based in Ajaccio, it unites key players in traditional Corsican charcuterie and manages the three appellations obtained in 2012 — Coppa de Corse (Coppa di Corsica), Lonzu (Lonzo de Corse), and Prisuttu (Jambon sec de Corse) —, the first French AOC for cured charcuterie products, achieved after an eight-year process with the INAO. The specifications require a local pig breed born, reared, and slaughtered in Corsica, fed on cereals and then on chestnuts and acorns, farming aligned with naturally occurring forage resources, sea salt as the sole preservative — without nitrite salt —, and an affinage of at least 18 months for Prisuttu.

In 2020, the association brought together 120 members representing 140 families from the Corsican countryside, generating around €16 million in turnover. In 2018, it represented more than 120 farmers and was chaired by Nicolas Capodimacci, a producer in Cargèse, with the support of ODARC and the chambers of agriculture.

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.

A Casana presents itself as a family-run business founded in 1981 in Pietralba, in Haute-Corse. Dominique, Alain and Ange-Toussaint Ceccaldi raise their pigs there free-range beneath century-old chestnut and oak groves, in the heights above the village; the animals pass through the Ponte-Leccia abattoir before being processed at the workshop, then matured in the house's cellars.

On the farm's website, Alain Ceccaldi defines himself as a "breeder, fattener and producer": the pigs are born on the farm, grow up there, and are processed on site by the family. The workshop, built to European standards, covers 600 m².

Coppa, lonzu, prisuttu, panzetta, saucisse sèche, figatellu (in winter only), fromage de tête and ventru pienu make up the production, sold on site, in the online shop and in shops across the microregion. A Casana also houses a restaurant and summer gîtes, and offers a 4x4 tour of the farm.

The enterprise presents itself as a family farm charcuterie, the inheritor of know-how passed down over several generations in Olivese, in Corse-du-Sud. Julie and Pierre-Antoine Poli became Corsican pig farmers here in 2019, starting with 25 pigs and growing to a herd of over 300 head today, reared outdoors; the farm states that it complies 100% with the PDO (AOP)/AOC specifications for Corsican pork.

The range includes prisuttu (matured for 18 to 36 months), coppa, lonzu, noix de jambon, valetta, salciccetta, figateddu, terrines and saucisson, sold directly and online with delivery throughout France. The farm also offers a 4x4 tour of the pig farm, from the farrowing park to the chestnut grove.

Charcuterie Tassinca describes itself as a family business established in 1956. The website indicates that the pigs come from local breeds and crossbreeds, reared outdoors and fed on barley meal, finished on acorns and chestnuts.

The website presents a range of Corsican charcuterie — coppa, lonzu and prisuttu (AOC/PDO (AOP) since 2012, according to the site), figatellu, panzetta and salsiccia — sold via an online shop with delivery across mainland France.