Pitina

Pitina has a distinctive form: a small hemisphere with a golden to brown exterior and a red to deep burgundy center. Its lean meat comes from sheep, goat or one of the permitted game species, with pork belly or shoulder supplying the fattier component. Smoke is part of its savory, complex aroma.

The specification describes a valley tradition of preserving precious meat for winter. Chopped meat was shaped into small rounds, coated in cornmeal and dried in the smoke of a hearth. The cornmeal remains important to its identity: Pitina has no casing.

The lean portion comes from one permitted animal species, with pork belly or shoulder for the fatty portion. The mixture is formed into rounded pieces and coated in cornmeal. Smoking, drying and curing follow. The producers’ association confirms at least 30 days from the start of production before consumption; this is not 30 days of curing alone.