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Corsican cured ham

Jambon sec de Corse et figues

The Corsican language is very similar to medieval Tuscan so it’s not surprising the word for ham, prisuttu is similar to prosciutto. The AOP jambon sec de Corse is made from the local free-range nustrale pigs, and salted, dried and aged for 18 months.

It’s used in terrine or pâté au prisuttu.

AOPs and some others



Text © Dana Facaros

Image by Neeta Lind