A traditionnal know how

The key word : quality...
My professional goals are to help maintaining the Corsican traditional way of breeding pigs, to promote our local recipes and still propose products in compliance with the latest european norms.

I don't want to go into any kind of industrialization of my processes. I prefer producing my specialties at a small scale with a strong commitment on the quality of the products.

A Corsican traditional specialty : Ventru
The Ventru recipe was almost forgiven in my village when I decided to give it a new start. Ventru is basically pork stomach stuffed with blood, panzetta, pork fat, pork meat, herbs and spices. It goes well with a wide variety of dishes from salad, potatoes, apples or even fishes and foie gras.
I now invite you to discover my various ventru recipes (respectively flavored with brocciu, juniper berry, myrtle or corsican chestnut).