抄録
Corsica, French island in the Mediterranean Sea, was a transhumance based pastoral society of sheep and goat, however swine also was an important animal as a key of understanding traditional Corsican mountainous villages and their people called paese and paisani. Traditionally Corsican swine were divided into two types. Mannarinu was that which was fed in each household in paese. And Porcu di furestu or Porcu di banda was that which was raised collectively by the people called purcaghju, swine shepherd. Purcaghju has also a role of swine breeder, sells new born piglets to paisani and takes charge of feeding mannarini from sheep and goat shepherd or paisani. Tumbera, killing the swine is a symbolic and ritual activity of paese just before Christmas. However, Corsicans did not eat pork meat in their daily life traditionally. The pork gained by tumbera was almost transformed into preserved products for example ham and sausage. In the latter of the 20th century, two mainstreams about pork culinary and swine raising appeared in the island. The one is disappearance of a tradition caused by urbanization of eating life and decrease of purcaghji. And the other is several movements for official recognitions of “Porcu Nustrale”, Corsican original swine race and “AOC”, controlled designation of origin of several pork preserved products, coppa, lonzu and prisuttu.
