PProvenance

Enter

Provenance · Volume XIII · In progress

The Corsican Canon

Ninety-two entries · The culinary tradition of Corsica (Corse) — an island of Mediterranean France with deep cultural autonomy. Defined by seven EU-protected designations (Brocciu AOP, three charcuterie AOPs, Miel de Corse AOP, Farine de Châtaigne Corse IGP, Huile d'Olive AOP), a distinct chestnut-flour carbohydrate canon, the Porcu Nustrale free-range pig tradition, and a Corsican-language culinary vocabulary (figatellu, pulenda, storzapreti, nepita) independent of both French and Italian. Genoese administration 1347–1768 created Italian-inflected technique layers; French post-1768 layer is administrative rather than culinary.

Contents

I

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

7 II

Terroir — geography, climate, what grows and swims here.

opening III

The defining ingredients, named to species.

35 IV

The foundational techniques the cuisine is built on.

opening V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

42 VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee, ceremonial drinks.

8 VII

The Table & Service

How the food is served and eaten — the order, the rituals, the hospitality.

opening VIII

Where this book connects to others — migration, trade, diaspora.

opening IX

The Lineage & Authorities

The masters, the literature, the sources an entry is anchored to.

opening X

The producers and purveyors who carry the real ingredients.

opening

← The LibraryVolume XIII · contents

Corsican · III The Pantry

Charcuterie Corse

Ten entries

Corsican charcuterie begins with the porcu nustrale — the island's indigenous pig, raised on open pasture in the maquis-covered interior — without which none of what follows exists. From that animal comes a family of cured products: the AOP trio of prisuttu, lonzu, and coppa; the smoked liver sausage figatellu, which occupies a unique dual-use position; and the broader range of belly, collar, blood, and variant cures that complete the cantina's hanging stock.

Porcu Nustrale — The Corsican Pastoral Pig System Charcuterie Corse: Prisuttu, Lonzu, Coppa, Figatellu Prisuttu — Corsican Dry-Cured Ham AOP Lonzu — Corsican Cured Pork Tenderloin AOP Coppa di Corsica — Cured Neck and Shoulder AOP Figatellu — Smoked Pork Liver Sausage IGP Panzetta — Corsican Cured Belly IGP Salamu — Corsican Dried Collar Sausage IGP Sanguinaccio Corse — Black Pudding of the Porcu Nustrale Lonza Affumicata — Smoked Corsican Loin Cure

III · The Pantry · 1 of 4Next chapter → Fromages Corses

Corsican · III The Pantry

Charcuterie Corse

‹ III The Pantry

Corsican charcuterie begins with the porcu nustrale — the island's indigenous pig, raised on open pasture in the maquis-covered interior — without which none of what follows exists. From that animal comes a family of cured products: the AOP trio of prisuttu, lonzu, and coppa; the smoked liver sausage figatellu, which occupies a unique dual-use position; and the broader range of belly, collar, blood, and variant cures that complete the cantina's hanging stock.

10 entries

Porcu Nustrale — The Corsican Pastoral Pig System Charcuterie Corse: Prisuttu, Lonzu, Coppa, Figatellu Prisuttu — Corsican Dry-Cured Ham AOP Lonzu — Corsican Cured Pork Tenderloin AOP Coppa di Corsica — Cured Neck and Shoulder AOP Figatellu — Smoked Pork Liver Sausage IGP Panzetta — Corsican Cured Belly IGP Salamu — Corsican Dried Collar Sausage IGP Sanguinaccio Corse — Black Pudding of the Porcu Nustrale Lonza Affumicata — Smoked Corsican Loin Cure

‹ The Pantry · Contents · The Library