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.
Henry Laurent has been breeding and "butchering" his Corsican pigs and cattle for more than twenty years on the peaks of the Alta Rocca in the small village of Aullène. The transhumance is organised on the Cuscione plateau at an altitude of 1 500 m. You will be able to discover the dryer and appreciate the delicious aroma of these prisutti, coppa, lonzu, salami, figatellu, pancetta... Vacuum-packed for the trip. As a bonus: the rooms and the beautiful restaurant U San Larenzu on site at a very affordable price for the services offered (whirlpool, spa and sauna).
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very good meats has not for has to size