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cured pork fillets from Corsica

Du Lonzu Corse.

Similar to the Italian lonzo, lonzu is made from the lean filets of native Corsican pigs, porcu nustrale, in the winter, when it is salted and smoked (traditionally Corsicans would hang it in their chimneys), then aged for five months in cellars.

It’s generally thinly sliced and served with aperitifs on a plateau de charcuterie.

AOPs and some others



Text © Dana Facaros

Image by Thesupermat