Prisuttu de Corse

Dry-cured ham produced exclusively from legs of the Corsican Nustrale breed, salted, dry-cured and matured for a minimum of 12 months, with at least 4 months of final maturing in a natural environment. The finished ham is always on the bone, trimmed to a long racquet shape without the trotter, and weighs between 6 and 10 kg in its dry state.

About this designation

Registered as a PDO under file number PDO-FR-0993, with EU protection dating from 26 April 2012 and eAmbrosia identifier EUGI00000014293, the designation covers dry-cured ham produced in Corsica from pigs of the local Nustrale breed slaughtered between 12 and 36 months of age. Carcasses must weigh between 85 and 140 kg, with back-fat between 2,5 and 6 cm thick. Fresh hams must weigh between 8 and 14 kg. The combined salting, dry-curing and maturing period lasts at least 12 months, of which the final maturing phase of at least 4 months takes place exclusively in a natural environment. The finished ham has a dry weight between 6 and 10 kg, a fat cover between 2,5 and 5,5 cm thick depending on weight, and an exposed muscle-and-fat section at the lower end measuring at least 14 cm. The product is always sold on the bone, without the trotter, and without any net or sock-type surface wrapping. It may be sold whole, or in vacuum-packed slices or portions with a minimum weight of 300 grams. The specification permits only salt, pepper or chilli as additives; no preservatives are authorised. The only supplement authorised during the finishing phase is barley. The salt content of the finished product is between 6,5 % and 10 %, and intramuscular lipids represent at least 6 % of the reference muscle.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 26 April 2012 under file number PDO-FR-0993 (eAmbrosia identifier EUGI00000014293).
• The specification permits no breed other than the Corsican Nustrale; pigs must be between 12 and 36 months old at slaughter.
• The final maturing phase of at least 4 months must take place in a natural environment only; no net or sock-type wrapping is permitted on the finished ham.
• The only supplement authorised during the finishing phase is barley; no preservatives are permitted at any stage of production.

Tasting notes

Corsican dry-cured ham from Nustrale pigs, aged minimum 12 months (often 24+). Deep ruby meat with marbled fat, dense firm texture, intensely complex flavor combining sweet pork base with maquis-influenced aromatic notes (chestnut, juniper, fennel) — the most prized Corsican charcuterie product.

HoReCa use

Premium Corsican antipasto, sliced very thin; centerpiece of Corsican dégustation menus; pairs with Patrimonio and Vin de Corse.

Packaging

• whole-leg-bone-in-6-9kg
• whole-leg-boneless-vacuum-5-7kg
• deli-sliced-vacuum-100g
• gift-sliced-pack-200g