Corsican cold cuts meat is without a doubt the star of the Corsican gastronomy.

It owes its flavour to its famous wild boars who run about the mountains and feed upon chestnuts, wild smelling herbs. The flavour of Corsican meats is improved by smoking it with chestnut wood. "Prisuttu" (raw ham) "coppa" (loin) "lonzu" (fillet) and panzetta (breast) are salted then unsalted, dried rolled in peppered and red spiced and finally smoked above a chestnut wood fire. Famous "figatelli" (dark U shaped sausages) are made with pork organs, kidneys, heart and liver. They’re eaten grilled or raw in Winter and are found in many traditional dishes.