The Corsican pork sausage is carefully prepared using a drying process of at least 5 weeks and is smoked with beech wood to give it a unique flavor. This sausage is consumed raw, either in thin slices for appetizers or in thick slices for hors d'oeuvres and picnics. It mainly consists of pork meat combined with lean and fatty pork, seasoned with salt, pepper, and preservative E252, and is fermented for optimal preservation. Additionally, the meat used in making this sausage is of French origin.