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smoked meat from Pordenone

Similar to pitina made from a mix of game, goat or sheep in the Val Tramontina and rolled in cornmeal before being smoked and aged, but slightly different in size and flavourings to the true connoisseur: peta is made in Andreis and its smaller sibling, petuccia is made in Claut.

Cured Meats and Sausages

Friuli-Venezia Giulia

Slow Food

Text © Dana Facaros & Michael Pauls

Image by bellaimpresafriulana