Pitina is a unique type of Italian salami originating from the mountainous region of Friuli-Venezia Giulia, specifically from the Val Tramontina area. This traditional delicacy was historically made by local shepherds as a way to preserve meat during harsh winters.
Pitina is made from a mixture of lean meats, traditionally including game such as venison, chamois, or even goat, blended with pork fat. The meat is finely ground, seasoned with salt, pepper, garlic, and a variety of aromatic herbs, then shaped into a ball or oval form. Unlike most salami, Pitina is not stuffed into a casing; instead, it is coated in cornmeal, which gives it a distinctive texture and aids in the drying process.
The flavor of Pitina is robust and earthy, reflecting its mountain origins. The use of game meat imparts a rich, slightly wild taste, complemented by the smokiness from the traditional drying process, often done in a chimney. The spices and herbs add layers of complexity, with the garlic providing a subtle pungency and the cornmeal adding a mild sweetness and slight crunch.
Pitina is typically enjoyed thinly sliced as part of an antipasto platter, paired with crusty bread, and accompanied by a glass of full-bodied red wine, such as a local Friulian variety. Today, Pitina continues to be a cherished specialty, appreciated by those seeking authentic regional flavors.
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