In order to protect Corsica as an origin for their production, some pig producers, generally practicing on-farm processing, created a syndicate for applying a Protected Designation of Origin (PDO) for the dry cured ham named “prisuttu”. Even if their actual practices are close to the rules included into the specification, some difficulties may appear for being in compliance with the whole code of practices of the future PDO. Anticipating the official registration, we explored the possibility of a “blank” assessment with a sample of 6 producers throughout 43 already registered in the syndicate. On several batches of slaughtered pigs, we implemented a fraction of the control plan foreseen for the future PDO. The controls operated in our work concern the operations around slaughtering, from the finishing pigs to be slaughtered till the end of the salting period of hams. The step from the farm breeding the pigs to the process into typical products must be considered as key in production chain. We present and discuss the results we obtained. They show that on some criteria, producers must conduct learning processes for increase their ability to make sure to be in compliance with the requirements of the future PDO.