Corsican sausage

Corsican sausage

Corsican sausage is a dry Corsican sausage much appreciated by gourmets. It has nothing in common with a classic dry sausage, and its taste is so distinctive that there's rarely any left on the plate. We recommend removing the sausage from its packaging a few hours before eating, to allow it to breathe and bring out all its aromas.

How Corsican sausages are made

The Corsican sausage is made from lean and fat pork, dried and seasoned, wrapped in natural gut and tied, then lightly smoked and finally matured in a cellar for several months. The manufacturing process is based on traditional know-how kept secret by the islanders. That said, a thick skin (casing) and the presence of a slight mold (natural bloom) are the hallmarks of a quality artisanal Corsican sausage. If you want to treat yourself, go ahead and choose quality!

How to eat it

Corsican sausage is generally eaten in thin or thick slices, as an aperitif or as an appetizer in the form of a puff pastry, for example. However, for purists, we recommend accompanying it with ewe's milk cheese, fig jam and a good glass of heady red wine. It can also be used as a sauce for stews, pasta, peas, lentils, pizzas, risottos or raclettes... Corsican sausage is also a favorite for outdoor activities, the famous sausage, gherkin and butternut snack. Mostly appreciated dry, some prefer it younger and more tender, depending on how long it's been aged.

How to store it

Corsican sausages should be kept in a cool, dry, well-aired place. Wrap the sausage in a cloth and place it in the fridge. Don't worry, Corsican sausage is meant to be kept for a long time: extra maturing time will give it an even more exceptional taste. If you want to dry it out further, it's possible that mold may appear, which is perfectly normal. Just wipe it off with a paper towel.

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