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Costa charcuterie


Traditional Corsican know-how since 1905

Located at the foot of Monte Astu (1535 m) and just a few kilometers from the Ostriconi beach, the COSTA family charcuterie was founded in 1905 by Camille Costa, paternal great-grandfather of Ange Toussaint Costa. He began raising and processing pigs in the village of Lama. He worked there with his brothers.

In the 70s, Ange-Toussaint COSTA decided to set up his own butcher's workshop in the basement of a house in the village of Urtaca. At the time, the workshop covered an area of 40 m². The workforce was limited to Ange-Toussaint COSTA and one employee.

In 1985, Ange Toussaint Costa's passion for his craft led him to set up a company producing traditional Corsican charcuterie.
Year on year, the company grew rapidly, and today boasts a production unit of 4,000 m2 approved to EEC standards.
However, the company's spirit has remained unchanged in terms of manufacturing criteria and choice of meats, with Costa's know-how and passion handed down from generation to generation.
All the recipes for cured and preserved meats are developed in-house.

Charcuterie COSTA uses only the finest meats for its entire range, selected according to strict specifications.
The establishment has adopted a rigorous quality approach, and ensures the food safety (traceability) of all its production.
Products are stuffed into natural casings, and all charcuterie is traditionally smoked over oak or chestnut wood. Next comes the slow maturing and refining phase.

Meat is still processed in the traditional way, with dry-salting and absolute respect for drying and maturing times, guaranteeing consistent quality.
The microclimate of the Balagne region is ideal for salting.
Sausages, figatelli and coppa or lonzu have a distinctive taste that is much appreciated...

You can find all Charcuterie Costa products in the store or by ordering online.

Lieu-dit Campo Piano
20218 URTACA
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