Lonzu (the fillet) / Coppa (the streaky fillet) / traditional dry sausage

Figatellu (liver sausage that we only eat grilled)

Traditional charcuterie :

is rare, of exceptional taste quality, often fatter than semi-industrial charcuterie because the pigs are reared in the open air in the mountains, resulting in a much thicker layer of fat to protect them from the cold. However, the fat is melting and very tasty: reserved for amateurs and hedonists. Price around €60 per kg. 

You won't find any producers in the Calvi region. Artisanal production tends to take place at higher altitudes (Niolu Centre-Corse, Taravo near Ajaccio) in chestnut or holm oak forests. 

You can buy it here:

Ortu di Babbò: young breeders and market gardeners, sales outlet in Calvi town centre

Annie Traiteur

Super Marché SPAR (500m towards Calvi)

Semi-industrial charcuterie: 

The carcasses are imported from the mainland and matured in centres on the island. The quality is entirely satisfactory, satisfying most people at a reasonable price (around €20 per kg). You can buy it in any supermarket.

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