Celebrating the age-old tradition of Corsican charcuterie

A Tumbera – The Ancestral Tradition of Corsican Charcuterie

Celebrate a centuries-old ritual at the heart of authentic Corsica

In October, Domaine de Murtoli invites you to experience A Tumbera, the highly anticipated annual celebration of Corsican gastronomy, cherished by lovers of authentic Corsica.

A unique weekend to celebrate a centuries-old tradition honouring the Nustrale pig, the black Corsican breed raised freely in the maquis. When the cold of winter arrives, it is the signal for 'a Tumbera: after months of hard work and caring for their animals, farmers begin making their charcuterie.

A social ritual above all, this tradition once gave villagers the opportunity to come together to make sangu (blood sausage), figatellu and other prisuttu... Today, Murtoli keeps this heritage alive by offering an immersive and convivial experience, where traditional know-how is passed down and sharing takes centre stage.murtoli

An Immersive Weekend at the Heart of Corsican Tradition

A Tumbera is much more than a gastronomic event. It is a journey into the soul of Corsica, where ancestral gestures and know-how are passed down from one generation to the next.

From a traditional Corsican dinner and gastronomic experience to a charcuterie workshop and exchanges with our producer friends, a country-style spuntinu and convivial moments, this weekend celebrates everything that defines the island's identity: respect for the land, a love of good food and the joy of sharing.

Weekend Programme

Friday 

Evening: Dinner at La Table de la Grotte – an evening immersed in the world of Corsican cuisine, with a choice of wines specially selected by our sommelier to complement the authentic flavours of the terroir.

Saturday – The Heart of the Experience

Morning: “A Tumbera” Workshop – authentic Corsican charcuterie-making in all its traditional richness.

You will be guided by Christine & Félix Torre and Jonathan Juste, passionate producers and artisans who will reveal the secrets behind making figatellu, sangu, prisuttu and other Corsican specialities. A unique moment of transmission, where ancestral gestures unfold before your eyes.

Lunch: Country lunch centred around the pig (of course!) in the heart of the Murtoli Olive Grove, weather permitting. A convivial outdoor meal where every dish celebrates Nustrale pork in all its forms, accompanied by wines from the estate and farm produce.

Evening: La Table de la Ferme welcomes you for dinner with music, where the “Sublimation of the Pig” will take centre stage. An exceptional gastronomic experience in which traditional Corsican cuisine meets the creativity of our chefs, offering a modern and refined interpretation of this ancestral tradition.

Sunday 

Morning: Brunch (not included) – one final opportunity to enjoy the estate before departure.

Programme provided for illustrative purposes

The Artisans of A Tumbera

This weekend would not be possible without the participation of our producer friends, true guardians of Corsican tradition. These human encounters are at the heart of the A Tumbera experience: meeting those who keep the tradition alive, understanding their approach and tasting the fruits of their work.