Charcuteries Haute-Corse

In 1905, the Costa family began raising and processing pigs in the village of Lama. In the 1970s, Ange Toussaint-Costa decided to set up a butcher's workshop in the basement of a house in Urtaca. At first, production was limited to the winter months, but expanded as the pig farm grew. In 1985, he built a new processing shed, recently enlarged. He is one of the island's three largest producers.

Pascal Flori is a traditional breeder and butcher. Thanks to his rigorous selection of Pin di Nata pigs, the reputation of his products extends beyond the island. His products can be found on the best Michelin-starred tables in Corsica and on the mainland. The salting of the charcuterie is kept to a minimum, not only to enhance its taste potential, but also to be healthier. The establishment is located just outside the village and, with a little luck, you'll be able to discover the cellars in which the hams mature!

A real institution in Calvi, Annie Traiteur is the fruit of a family project born in 1992. Initially at the head of the shop, Annie and her husband passed on their know-how to their daughter to take over and transform it into a fine grocery store, neat and of quality. Thus, tourists and locals rush there to find all the flavours of the Corsican soil. In the delicatessen section, you can try the antipasti savoury tarts or the Corsican veal sauté. On the grocery side, the shop offers a wide range of carefully selected local products.

In the large and lively square of the small village of Loreto, you can see the discreet sign of the Albertini delicatessen. Here you will find a wide range of home-made cold meats: coppa, lonzu, prisuttu, pancetta, bulagna and sausages. Figatelli, head and belly cheeses only in the winter season. Don't hesitate to call if you don't see anyone, they will come down from their house to serve you! In the summer, you can taste our cold meats, home-made cheese, jam, cheese or chestnut flour fritters.