Porks or wild boars live in a favourable environment. 
The ancestral know-how has been preserved, so that Corsican cooked meats can prove its worth and its international reputation.
Porks are normally breeded deep in the country, in the middle of chestnut trees and of the maquis. They eat chestnuts, mast, roots, tubers, thistles and wild berries.
They have a slow growth and the Tumbera (killing) is generally done in winter, in December. Only animals that are at least 14 months old are killed.

The marbled meat is cut to obtain the different bits which are needed to make Corsican cooked meats:
Front fillets for the Lonzo
Thighs for the prizuttu
Loins for the coppa
The liver and the flesh are used to make the figatellu and the salcicca.
The prepared cuts are placed in the smokehouse in order to free all their flavor.
After a few maturing months you can taste and enjoy them.
We don't have to forget several pâtés and terrines made up with the starling, the boar and the hare. And, of course, don't forget the foie gras with chestnuts. All these pâtés and terrines are flavored with various fragrances which form the Corsican maquis.