“Pitina” is a typical product of Valtramontina and the valleys of the Pordenone area.
It is a minced meatball of goat, sheep, chamois or other ungulate game with salt, garlic, black pepper, aromas and alpine herbs to enhance the gamy taste. It looks like a slightly flattened meatball dusted in corn flour. The producer smokes it with wood, usually beech or hazel, and cures it for at least 30 days. Slow Food has made pitina one of its points of focus, an autochthonous product that acquired the IGP mark (Protected Geographical Indication) from the European Commission in 2018.
