Pitina PGI is one of the most characteristic cured meats of Western Friuli. Originally from the valleys north of Pordenone, it was prepared to preserve the meat of chamois, roe deer, goat or sheep. Minced and mixed with garlic, black pepper and salt, the meat was shaped into meatballs, dipped in cornmeal and smoked under the chimney hood. Today, the recipe includes pork fat for a softer texture. Pitina is eaten raw or cooked, and it is protected by the Slow Food Presidium programme.
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