New
The product
Pitina IGP
Small traditional smoked sheep salami from Friuli
Code:
80230
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
140 g approx
Minimum order:
1 piece
| Description | A small cured meat typical of Cellina and Tramontina valleys, in Friuli Venezia Giulia, made with sheep meat and pork lard, sprinkled with cornflour and gently smoked |
|---|---|
| Appearance | With a typical meatball shape, it has a surface covered with cornflour; when cut, the slice is soft, with a fine-grained paste and garnet-red colour |
| Taste | Balanced and mild, despite the presence of sheep meat, which is soften by the light smoking process |
| Curiosity | Pitina is made in a similar way to salami, but the main difference lies in the curing process: the mixture is not stuffed into casings but simply sprinkled with cornflour and then cured for at least 30 days, during which time it is also lightly cold smoked with beech wood |
| Our selection | A salami with a unique identity, masterfully produced by Borgo Titol, with 90% of the fresh meat coming from adult Biellese and Bergamasca sheep reared on the farm or by transhumant herders. A niche product made by only a few producers, Borgo Titolo is one of only three producers belonging to the IGP consortium: one of the reasons for this is the considerable work involved in processing sheep meat - around seven hours of deboning and cleaning for a yield of around 17% |
| Suggestions | It is excellent as it is, sliced thinly like a traditional salami, served with rye bread or artisan breadsticks; it is also worth trying pan-fried, lightly heated with a drizzle of oil or butter and accompanied by steaming polenta, or grilled or baked in the oven to develop an irresistible crispiness on the outside |
| Ingredients | Sheepmeat (min70%), maile lard (max 30%), salt, dry red wine (SULPHITES), corn flour, garlic, pepper, herbs, preservative E252. Smoked with beech wood. |
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| Weight | 140 g approx |
| Packaging | vacuum packed |
| Storage Conditions (packaged products) | Store in a cool and dry place |
| Instructions for use | Once opened to be stored at or below +4 °C. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 375 kJ / 1570 kcal Fat: 30 g of which saturates: 6,9 g Carbohydrate: 1,8 g of which sugars: 0 g Protein: 26 g Salt: 4,2 g Typical value per 100 g |
The producer
Borgo Titol - Tramonti di Sopra (PN) - Friuli Venezia Giulia
Why we chose them
Borgo Titol is a small village that has been brought back to life over the last 17 years by Roberto and Xiaolei, owners of the company of the same
name: from the state of ruins it was in when they bought it, it has been carefully and determinedly restored to its former glory as a beautiful historic
village. This is where their business gets its name from. From the very beginning, they wanted to create a farm dedicated to production and
agritourism. They started with a small sheep and goat farm and cheese production, but when they discovered the original and unique history of
Pitina, they were captivated and immediately decided to switch from cheese production to cured meat production. In addition to the agritourism
and
accommodation facilities, they now manage a flock of Biellese and Bergamasca sheep, and in their small, family run salami factory they produce
traditional local cured meats such as Pitina PGI and Pindulis.
From the same producer
