smoked mountain salame
Traditionally made in the mountains, of mutton or goat meat mixed with venison, cut into bits and made into large meatballs with salt, pepper and mountain herbs, rolled in polenta, and then smoked over several days. Afterwards, it would get quite hard: traditionally, it would be eaten in boiled polenta broth.
Today pork and lard are added to give it a gentler taste.
The Pitina della Val Tramontina is in the Ark of Taste.