Certified Corsican products
Corsica is one of France's richest regions for quality labels. AOP, IGP, AOC, certified craftsmanship: behind every label lies an ancestral know-how, unique landscapes and producers who defend the authenticity of their island. Here is your complete guide to recognising and choosing genuine Corsican products.
Protected Designation of Origin (AOP) — the finest local produce
AOP is Europe's most stringent certification: the product must be entirely made in a delimited geographical area, following strict traditional methods. Corsica has four iconic food AOP designations.
Brocciu
AOP 1983The only Corsican cheese with AOP status. Made from the whey of Corsican ewes or goats, Brocciu is at the heart of island cuisine: warm morning milks, fiadone (cheesecake), Corsican cannelloni. Its light texture and milky flavour make it a truly unique product.
Corsican charcuterie (Prisuttu, Coppa, Lonzu)
AOP 2016Since 2016, the three emblematic Corsican cured meats have AOP status. Prisuttu (dry-cured ham, aged 18 months minimum), Coppa (cured neck) and Lonzu (smoked tenderloin) come exclusively from the Nustrale Corsican pig, raised free-range in the maquis. Their deep flavour is unmatched.
Corsican honey — Mele di Corsica
AOP 1998Six distinct honeys, each reflecting a season and a Corsican landscape: spring maquis, autumn chestnut groves, summer maquis honeydew, spring blossom, autumn maquis, strawberry tree. The Corsican maquis, never treated with pesticides, provides bees with unique floral diversity across the Mediterranean.
Corsican olive oil
AOP 2004Produced from the native Corsican varieties Sabine and Ghjermana, AOP Corsican olive oil stands out for its herbaceous, peppery and slightly bitter aromas. The olive groves of Balagne and Alta Rocca produce the finest harvests. Look for it in delicatessens and directly from local producers.
Protected Geographical Indication (IGP) — guaranteed authenticity
IGP certifies that at least one stage of production takes place in the defined geographical area. It protects Corsican products against imitations and guarantees a strong link with the local terroir.
Corsican clementine
IGP 2003The Corsican clementine is harvested between October and January on the plain of Aléria, along the eastern coast. It is distinguished by its attached green leaf (a sign of freshness), its thin skin and its naturally high sugar content. Unlike Spanish or Moroccan clementines, it is never treated after harvest.
Corsican chestnut flour — Farina castagnina corsa
IGP 2010The Corsican chestnut groves of Castagniccia are a living heritage. The IGP chestnut flour is produced by oven-drying (over wood fires) then milling in a water mill. It goes into pulenda (Corsican polenta), cakes and pasta. Its slightly sweet, woody flavour is unmatched.
Corsican veal — Vitellone di a Corsica
IGPFrom local breeds raised free-range on Corsican mountain pastures, Corsican IGP veal is recognised for its firm and flavourful meat. Extensive farming in the mountains of central Corsica guarantees superior animal welfare and eating quality.
Corsican lamb — Agnellu di Corsica
IGPCorsican lamb grazes freely in the maquis and on high-altitude pastures. Its meat is fine, low in fat, with aromas from the wild plants it grazes on. The IGP guarantees that the animal is born, raised and slaughtered in Corsica.
Corsican wines — the AOC appellations
Corsica has been producing wine since Ancient Greek times. Its 8 AOC appellations cover very different terroirs: granite in Patrimonio, schist on the Cap Corse, limestone around Ajaccio. The native grape varieties — Nielluccio, Sciaccarellu, Vermentinu — produce wines found nowhere else.
Patrimonio
AOC 1968The oldest Corsican AOC (1968). Reds based on Nielluccio, whites and rosés on Vermentinu. Limestone terroir at the foot of the Cap Corse.
Ajaccio
AOC 1984AOC dominated by Sciaccarellu, a grape variety almost exclusive to the Ajaccio region. Light, spiced reds with notes of the maquis.
Muscat du Cap Corse
AOC 1993An exceptional natural sweet wine (VDN), produced on the western side of Cap Corse. Intense floral aromas, ideal as an aperitif or with Brocciu.
Coteaux du Cap Corse
AOCRare appellations from the schist at the tip of Cap Corse. Oxidative white wines and characterful reds.
Calvi
AOCAppellations from the Balagne, the fertile region in the north-west. Blends Corsican varieties with Grenache for rounded, fruity wines.
Sartène & Figari
AOCAppellations from southern Corsica. Granite and schist produce powerful reds and gastronomic rosés.
🍇 Native Corsican grape varieties: Nielluccio (cousin of Tuscan Sangiovese), Sciaccarellu (exclusive to Corsica), Vermentinu (aromatic white), Bianco Gentile (rare white from Cap Corse). These varieties are found nowhere else in the world in their Corsican form.
Corsican knives — the mouflon head mark
The Corsican knife is far more than a tool: it is a cultural object steeped in history, symbolism and craftsmanship passed down through generations. Faced with a growing number of industrial imitations, Corsican craft knifemakers came together to create a recognisable authenticity label.
🐏The Mouflon Head label — the guarantee of authenticity
The Association des Couteliers Corses adopted the mouflon head as the official symbol of authentic Corsican knife-making. The Corsican mouflon (Ovis gmelini musimon), protected in the island's nature reserves, is the emblem of Corsican wildlife. Its head engraved on the blade or handle certifies that the knife is entirely made in Corsica by an association member craftsman.
How to spot a genuine certified Corsican knife: look for the engraved mouflon head, check the shop's provenance (avoid port souvenir shops), and favour craft workshops in villages such as Sartène, Ajaccio and Propriano. Prices for certified artisan knives start at around €80–100 for standard models.
Mouflon Head
Trademark of the Association des Couteliers Corses
U Corsu (the vendetta knife)
The quintessential traditional Corsican knife. Curved pointed blade, handle in Corsican mouflon horn or boxwood from the maquis. Historically used as both a tool and a symbol of honour. Handles in Corsican mouflon horn are the most prized.
La Rondinella
More slender, the Rondinella ("little swallow") is distinguished by its thin blade and graceful shape. Ideal for tasting charcuterie and cheeses. Handle in local olive wood or Corsican goat horn.
U Pialincu
The Corsican shepherd's knife, stocky and robust, designed for daily mountain work. Wider blade, handle in tree-heather wood or horn. The companion of transhumant shepherds in the island's interior.
Other labels to know
Label Rouge
Certifies a quality above the norm for certain Corsican charcuteries and meats. Independent checks throughout the production chain.
Organic Farming (AB)
Many Corsican producers are organic or in conversion. The island's geographic isolation and traditional practices facilitate certification: few chemical inputs have been used in the maquis for centuries.
Made in Corsica
A voluntary designation used by local producers and craftspeople to distinguish their production from imitations. No official certification, but a commitment to traceability.
Discover these products from local producers
Celerigo connects you directly with Corsican restaurateurs, wine cellars and craftspeople who work with these certified products. Book your stay or scan a menu.
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