Usu Corsu keeps alive the heritage of a family of Corsican charcuterie producers who have been in Olivese for several generations now.
Julie and Pierre-Antoine Poli continue the tradition by becoming producers of the endemic pig of Corsica in 2019.
Usu Corsu now has just over 300 pigs in corresponding pens and provides for their welfare. The pigs are reared extensively, in the open air, and maintained by certified breeding techniques. To be a producer of AOP/AOC Corsican charcuterie you have to meet a set of specifications, which Usu Corsu meets 100%.
Julie and Pierre-Antoine Poli started producing Corsican charcuterie from just 25 pigs to finally have a certified and labelled Corsican pig.
Visits to the farm are by 4×4. The route taken traces the history of the pig. The ride starts at the birthplace and ends in the chestnut grove. You will also be able to see the breeding pen as well as the land where our pigs go to summer pasture.
The visits are organised with the aim of sharing our profession which is above all a passion! The visit of the farm is proposed to you to show you the wellbeing of our pigs on their large ground and their living conditions.
Reception: From April to October.
