2. Activities
3. Gastronomy
4. Corsican charcuterie
5. Allevu u Porcu Cappusgiu

Traditional Corsican charcuterie since 1988

François Albertini has been involved in the world of charcuterie since he was very young, having been introduced to it by his father. He has been carrying on the family tradition, producing quality PDO Corsican charcuterie for over 35 years.

In Loreto di Casinca, the farmer-producer runs his shop in the village square. It communicates with a fully-equipped laboratory for processing the meat, which is then stored in a cellar sheltered from the light and at the right temperature, where the smell of authentic, high-quality farmhouse charcuterie wafts through the air. This is where the traditional cured meats of lonzu, coppa, salsiccia, prisuttu and panzetta are hung, as well as figatelli in winter, which are matured over a wood fire. And don't forget the excellent pork pâté.

Allevu Porcu Cappusgiu charcuterie can also be found in Bastia, and on the Ile Rousse market - more details at the bottom of the page.

Traditional PDO charcuterie and preserves

Allevu u Porcu cappusgiu artisanal charcuterie has PDO certification for prisuttu, lonzu and coppa. Prisuttu is sold whole, in pieces or sliced.

You'll find traditional Corsican sausages as well as sausages flavoured with maquis herbs or chilli peppers. Figatellu is produced in winter and available from December to March.

Panzetta and bulagna are also perfect with lentil dishes, or as lardons in a quiche, for example.

Processed products such as black pudding or tinned products such as head cheese or the famous pork pâté are also available in the shop.

U Ventru

U ventru (the belly) is a much sought-after speciality, and people sometimes come from Porto Vecchio to find it. It consists of the stomach of an emptied and washed pig, which is tied up and stuffed with an ancestral recipe of meat, fat and pig's blood, all mixed with herbs.

Porcu nustrale breeding

The Porcu Nustrale breed of Corsican pig is reared among the oak and chestnut trees of the Castagniccia region, with 200 head fed for part of the year on chestnuts and acorns before slaughter in accordance with PDO specifications.

François Albertini has been in charge of the entire production chain from A to Z, from rearing to processing and marketing his charcuterie since 1988. He is now supported by his two daughters, who are responsible for marketing and dispatching parcels.

François Albertini in "La ferme préférée des français" (The French people's favourite farm)

François Albertini's charcuterie was featured on Wednesday 03 March 2021 at 9pm on France 3 in the programme "La ferme préférée des français".

Charcuterie prices

Mail order - Parcel

You can also place an order for Allevu u Porcu Cappusgiu charcuterie by contacting the shop by telephone and paying by cheque or bank transfer. Your products will then be sent by parcel post direct to your home.

Shop in the village and in Bastia - Ile Rousse market

The Allevu Porcu Cappusgiu production awaits you on the stalls of the Île-Rousse market on Fridays in winter and mornings in summer.

Boutique Allevu porcu Cappusgiu in Bastia 2 mornings a week

As well as the shop in Loreto di Casinca, you can also buy Allevu u Porcu Cappusgiu charcuterie at the Bastia shop on the corner at 7 bis Notre Dame de Lourdes (2 streets behind the post office), open 2 mornings a week from 9am to 12pm (Wednesday and Friday mornings), from November to April.

Address and Contacts : Allevu u Porcu Cappusgiu