fr gb

Soil
> Authentic savours
> Pork-butchery
> Honey
> Cheese
> Vine and beer
> Tables restoring fortnight
> Gastronomy
> Ice Creamers bar etc...









Pork-butchery

 


The wild pig is at the base of the traditional pork-butchery, characterized by its strong and typified savours. In the chestnut groves of mountain, the pigs are nourished during several weeks with the fallen fruits with ground until “will tumbera” (demolition). It is still with artisanal methods that one obtains the prisuttu (ham), the coppa (spine), the lonzu (net), the panzetta (chest)…
Put at salt, these pieces are then de-salted, dried, rubbed with red pepper and spices. Refining can last two years for hams. Let us not forget to mention the famous figatelli, kinds of U-shaped sausages, made with the liver and the fat of the cheek of the pig… Roasted or believed, they are tasted in winter. Lastly, from succulent pots of woodcock, from starling or wild boar come to supplement this enticing stall of pork-butchery.
For the ray of curiosities, it is necessary to taste the CABRI cooked with the furnace, the dish of Christmas par excellence.


Our good addresses in Porto-Vecchio :

L'Orriu




Authentic savours | Pork-butchery | Honey | Cheese | Vine and beer | Tables restoring fortnight | Gastronomy | Ice Creamers bar etc...
Plan | Echange de lien | Liens | Photos | Partenaires



Les lignes les plus économiques pour la Corse : Co  

Other categories : tourism porto vecchio | tourism palombaggia | palombaggia tourism | tourism santa giulia | santa giulia tourism | tourism bonifacio | bonifacio tourism | plan | webmaster


Les lignes les plus économiques pour la Corse








Page title :

porto vecchio tourism

 
Page description :

porto vecchio tourism

 
Page keywords : porto vecchio tourism, porto vecchio, tourism, tourism in porto vecchio  

CREDITS © PATCHWORK - MENTIONS LEGALES - vendredi 16 mai 2008 17:05:06

[+]


Google