Salamu — Corsican Dried Collar Sausage IGP

Salamu is Corsica's dried collar-and-belly sausage — a coarser grind than salciccia, packed into natural pork middles and hung for a minimum six weeks to three months depending on diameter. The forcemeat is hand-chopped rather than machine-minced, giving salamu a characteristic chunky cross-section with visible fat deposits the size of a hazelnut. Sea-mineral-salt, garlic, cracked black-pepper, and Corsican red wine are the standard aromatics; some producers in the Alta Rocca add dried myrtle berry. IGP approved July 2023, the designation formalises a product that has been made identically in the Corsican interior for centuries. Salamu is the everyday charcuterie of the island — less prestigious than prisuttu, less season-bound than figatellu, and more consistently available than lonzu. It appears in pasta sauces, on charcuterie boards, and tucked into bread alongside brocciu for the midday meal of shepherds and agricultural workers throughout the upland villages.

Corsica, France — island-wide. IGP 2023.

Chunky, savoury; garlic and black-pepper prominent; clean pork fat; mild wine-lactic note at surface.

Hand-chop rather than machine-mince is the technical differentiator for texture. Fat must be chilled to 4°C before chopping to prevent smearing. Minimum six weeks hang before consumption; the sausage should feel firm throughout, not soft at the centre.

Sus scrofa domesticus — Porcu Nustrale preferred; IGP mandates Corsican-origin pigs.