2025
Recommended
2025
Four generations of exceptional charcuterie. This family of semi-free-range pig breeders uses traditional methods: slaughter takes place in autumn after a summer transhumance in the mountains, where the pigs feed on roots and chestnuts. The meat is then dried and smoked over beech or chestnut wood, salted and peppered. The result is a high-quality product: coppa, lonzu, prizuttu PDO, Figatellu, dry sausage and salami... To buy on the spot, or else Corsica will come to you, as there's an online store.
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Members' reviews on CHARCUTERIE BURESI
4.3/5
11 reviews
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