Our family charcuterie was founded in 1876 by our paternal great-great-grandfather. Here you'll find our specialities, the know-how of which has been handed down from generation to generation.
Located at the foot of Monte Astu and just a few kilometers from the Ostriconi beach, Charcuterie Costa et Fils uses only the finest meats to produce its entire range. These meats are selected according to strict specifications.

Our recipes for cured and preserved meats are developed in-house. Our establishment is committed to a rigorous quality approach and ensures the food safety (traceability) of all its production.

Our products are stuffed into natural casings and, traditionally, all our charcuterie is smoked over oak or chestnut wood. Then comes the phase of slow maturation and refining.

Meat is always processed in the traditional way, with dry-salting and absolute respect for the drying and maturing times that guarantee consistent quality.

Our cured meats benefit from the very favorable conditions offered by the microclimate of the Balagne region... Sausages, figatelli, coppa and lonzu have a highly appreciated, distinctive taste.