This article uses bare URLs, which are uninformative and vulnerable to link rot. Please consider converting them to full citations to ensure the article remains verifiable and maintains a consistent citation style. Several templates and tools are available to assist in formatting, such as reFill ( documentation) and Citation bot ( documentation). (September 2022) ( Learn how and when to remove this template message)

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  "Pitina" –  news · newspapers · books · scholar · JSTOR (March 2008) ( Learn how and when to remove this template message)

Pitina, peta or petuccia is an Italian salume originating in the Dolomite valleys of Tramonti di Sopra and Tramonti di Sotto, and the River Cellina, in the northeastern province of Pordenone, Friuli-Venezia Giulia. It is not a true sausage, but a meatball made of smoked meats. The recipe was probably based on the impromptu need to preserve game. The preparation method did not require specialized equipment making it available to all homes, even the most isolated mountain huts.

Today the tradition is still alive and pitina is being produced commercially by several families in the province of Pordenone.

Preparation

The meat of chamois (or goat) is mashed with a knife and a paste of garlic, salt, pepper and red wine is added. The mixture is blended in a mortar. The meat is then formed into meatballs, rolled in yellow corn ( polenta) flour and then left to smoke for several days over a low fire of juniper wood. ^{[1] [2]}

See also

• List of dried foods
• List of smoked foods

References