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Pitina, Peta or Petuccia is an Italian
La Pitina di Filippo Bier
/ref>
Pitina, Peta or Petuccia is an Italian cold cut
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on ...
('' salume'') originating in the Dolomite valleys of Tramonti di Sopra
Tramonti di Sopra ( fur, Tramonç Disore, local variant ''Vildisora'') is a '' comune'' (municipality) in the Province of Pordenone in the Italian autonomous region Friuli-Venezia Giulia, located about northwest of Trieste and about northeast of ...
and Tramonti di Sotto, and the River Cellina, in the northeastern Italian province of Pordenone
Pordenone (; Venetian and fur, Pordenon) is the main ''comune'' of Pordenone province of northeast Italy in the Friuli Venezia Giulia region.
The name comes from Latin ''Portus Naonis'', meaning 'port on the Noncello (Latin ''Naon'') River'.
H ...
in Friuli
Friuli ( fur, Friûl, sl, Furlanija, german: Friaul) is an area of Northeast Italy with its own particular cultural and historical identity containing 1,000,000 Friulians. It comprises the major part of the autonomous region Friuli Venezia Giuli ...
. It is not a true sausage, but a meatball
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many type ...
made of smoked
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked.
In Europe, alder is the tra ...
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
Pordenone (; Venetian and fur, Pordenon) is the main ''comune'' of Pordenone province of northeast Italy in the Friuli Venezia Giulia region.
The name comes from Latin ''Portus Naonis'', meaning 'port on the Noncello (Latin ''Naon'') River'.
H ...
.
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
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
...
) flour and then left to smoke for several days over a low fire of juniper wood./ref>
See also
*List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
* List of smoked foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and f ...
References
{{Reflist Salumi Lunch meat Dried meat Smoked meat Ark of Taste foods Italian products with protected designation of origin