Corsican pork sausage Corsican pork sausage-detalle
Corsican pork sausage

Corsican pork sausage

from Panier Corse

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CORSICAN SAUSAGE

The Castagniccia

The recipe is jealously guarded
Source
Córcega
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Panier Corse

Panier Corse
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CORSICAN PORK SAUSAGE

Preparation: Minimum 5 weeks of drying.

Tasting: Consumed raw, in thin or thick slices. (Appetizers, hors d'oeuvres, picnics).

Composition: Lean and fat pork (origin France), salt, pepper, preservative E252, ferment.

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