page_title: Cuisine of Corsica
section_title: Meat
hierarchical_section_title: Cuisine of Corsica / Dishes / Meat
caption_attribution_description: Corsu: Friteddi castagnini
context_page_description: The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice and Provence.
context_section_description: Meat in Corsica often comes from locally bred animals, and is very tasty, due to the numerous herbs of the maquis (machja) which feed them.  Very popular is lamb (agnellu) and kid (caprettu), the latter consumed especially at Easter. They can be eaten roasted, as ragout (tianu)   or stew (in cazzarola)  Stufatu is a stew made with beef meat, ham, garlic, onion, clove and herbs. Game is also abundant: wild boar (singhjari), thrush (tordulu), hare (levru), common blackbird (merulu, now protected), snipes (bicazzi) have their own recipes. Several dishes are prepared when the pig is slaughtered: Sanghi di maiale incu l'uva secca, a blood sausage with raisin, akin to the Italian Sanguinaccio and the French boudin; Ventra, another preparation made with pork blood, pork stomach and mangold; Casgiu di Porcu ("Pork cheese"), resulting from boiling several hours pork head and feet, cooking the detached meat and fat with spices and letting it harden in a receptacle; Misgiscia, similar to Albanian and Tibetan dishes, is a filet of goat, cut in thin slices which are macerated in vinegar, spiced with herbs, and skewered on a green tree branch. Dried to the sun, they are consumed grilled or cooked as ragout. Another typical preparation during pork slaughtering is clarified pork fat (u sdruttu) used as fat instead of olive oil. Porto Vecchio is home to three dishes prepared with innards: Corda, goat or sheep intestines boiled in water and cooked in a pan with onion and garlic; Rivia, lamb or kid intestine, innards, cooked on a skewer, put into the animal`s net, and pickled, similar to the Sardinian Cordula; Manghjaria, ram, sheep or goat tripe, in the past offered to the people participating to a funeral.
caption: Fritelli castagnini, chestnut flour fritters
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