Based in the village of Serra di Scopamena, in the heart of the Alta Rocca region, Jacques de Rocca Serra carries on a 50-year tradition of craftsmanship in the production of traditional farm-style charcuterie. Raised free-range and fed on the bounty of the maquis, his pigs are used to produce AOP-certified charcuterie of remarkable quality — coppas, lonzi, prisutti and figatelli, each with a distinctive character.
As well as cured meats, he also makes his own terrines and harvests honey on the farm.
You can find his products in delicatessens and restaurants across the region, and directly at the workshop in Serra di Scopamena.
