Pitina is one of the region’s most traditional cold cuts. It is the result of an ancient peasant invention, in fact it was meant to preserve meat in the autumn and winter in traditionally poor areas. If a chamois or roe deer was killed, or a sheep or a goat was sick or wounded and had to be slaughtered, it was essential not to waste any of the meat. The animal would be deboned and its meat finely minced, then mixed with salt, garlic and black pepper. The mixture would be formed into small balls, which were coated in cornmeal and smoked over the typical valley fireplace known as “fogher”. These days, Pitina is refined by adding a proportion of pork fat, which softens the intense gamey flavour.
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