Saucisson ran - A Sausage
Most popular cold cuts
u salsicciu" is a cured pork sausage made from the shoulder of a pig. A sausage weighs between 200 and 300 grams. It's the most popular charcuterie, and for good reason.
Its authentic, slightly spicy taste and small size make it the perfect sample of Corsican charcuterie. What's more, its small thickness makes it easy to cut and inviting to eat. On the other hand, we prefer to ask in advance how many slices of lonzu or coppa we'll need, to avoid cutting too many, whereas slices of sausage rarely stay on the plate.
Sausage is also easier to store than other cured meats.
Dry or fatty
With its pronounced red color, Corsican pork sausage can be light or dark, depending on the maturing time. The longer it matures, the more compact and dry it becomes. In most delicatessens, especially at the start of production, you can ask the producer for a more or less dry sausage, depending on your preferences. Thin or thick, fatty or dry, it's all a matter of taste.
