CHARCUTERIE SAN LARENZU
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Traditional pork and beef farmer's delicatessen in the mountains in the village of Aullène with restaurant and guest rooms.
For more than twenty years, Henry Laurent has been raising and "butchering" his Corsican pigs and cattle on the Alta Rocca peaks in the small village of Aullène. The transhumance is organized on the Cuscione plateau at an altitude of 1,500 m. Here you can discover the drying room and enjoy the delicious aroma of prisutti, coppa, lonzu, salami, figatellu, pancetta... Vacuum-packed for travel. Bonus: rooms and the beautiful U San Larenzu restaurant on site at a very affordable price for the services offered (whirlpool bath and spa).
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very good meats has not for has to size