Charcuterie Pascal Flori

Installed for 25 years in the region of Nebbio (Nebbiu in Corsica), the work of Pascal FLORI is characterized by the quality of his meat, a longer refining, a longer drying (between 36 to 52 months against 12 to 18 months in general) and reduced salt content. Coming from the local breed of Pin di Nat pig, its ham has stood out, in particular thanks to a light smoking with chestnut trees which gives it all its specificity and flavor.