Pitina is such a rare cured meat that it was in danger of disappearing, thanks to SlowFood and its Presidia we can still enjoy this extraordinary cured meat from Friuli Venezia Giulia.

It is a meatball originating from the Pordenone valleys originally obtained from chamois , goat or sheep meat, now pork and its fat are also used to make the flavor more delicate. Formed into small patties, the meat was dipped in cornmeal and smoked over the hearth, using mountain pine wood, which gave a distinctive flavor and allowed for prolonged preservation.

Pitina, served raw or cooked, continues to be a gastronomic treasure of Friuli, witness to a history of survival and culinary ingenuity.