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Clementines are harvested by hand in the linguizzetta region in eastern Corsica, from mid-December to mid-January.
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Clementines are immersed in a salt water bath for 5 days to remove bitterness from the skin.
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They are then cut in 2 and candied (cooked in water and sugar for several days).
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Maceration lasts between 4 to 6 months.
