Corsican dishes and specialties
Editor's note: the illustrations of each dish or specialty can be seen in their respective article.
La coppa: It is a charcuterie prepared from salted pork loin then dried inside a natural casing. After salting, the coppa is peppered on the surface. It is best eaten raw and in thin slices.
The lonzu: This lean pork tenderloin is salted just after being cut. It is then refrigerated for 4 to 5 days ...
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