Pitina

Pitina is a hemispherical smoked meatball produced exclusively in twelve named municipalities of the Province of Pordenone, Friuli. Its lean component must derive from a single species — sheep, goat, roe deer, fallow deer, red deer, or chamois — combined with pork belly or shoulder, rolled in maize flour and smoked. No casing is used; the maize flour coating is the sole outer layer.

About this designation

Registered under file number PGI-IT-02332, Pitina received EU protection as a PGI on 23 January 2017, with the eAmbrosia identifier EUGI00000015244. Production is confined to the municipalities of Andreis, Barcis, Cavasso Nuovo, Cimolais, Claut, Erto Casso, Frisanco, Maniago, Meduno, Montereale Valcellina, Tramonti di Sopra, and Tramonti di Sotto, all within the Province of Pordenone. All phases from removal of external fat from the raw material through to maturing must take place within this area. The lean component, which must constitute between 70% and 90% of the paste, is drawn from one single species among sheep, goat, roe deer, fallow deer, red deer, or chamois. The fat component, comprising pork belly and/or shoulder, accounts for between 10% and 30%. Mechanically-separated meat is not permitted. Seasoning consists of sea-salt or rock salt or a mixture of the two, pepper, garlic, wine, and aromatic herbs; permitted herbs are juniper, caraway, wild fennel, fennel seeds, and musk milfoil. The finished product weighs between 100 g and 300 g and must meet specified limits for moisture, salt, protein, nitrates, and nitrites. Pitina is sold whole, either vacuum-packed or packaged under a modified atmosphere, and may only be packaged within the production area as part of the same production process. All packaging must bear the product logo and the EU symbol, and the label must carry the words 'Protected Geographical Indication' and/or the abbreviation 'PGI' immediately following the protected name.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 23 January 2017 under file number PGI-IT-02332 (eAmbrosia identifier EUGI00000015244).
• The lean component must come from one single species only: sheep, goat, roe deer, fallow deer, red deer, or chamois; no other species is permitted.
• No casing is used; maize flour rolled onto the surface of the hemispherical paste is the sole outer layer and protective coating.
• Mechanically-separated meat is explicitly prohibited by the specification.

Tasting notes

Friulian smoked sausage made from goat or mutton with corn-flour coating, traditionally aged in mountain villages. Rustic smoky flavor, dense texture.

HoReCa use

[DATA THIN] Sliced as antipasto in Friulian regional restaurants; grilled or pan-fried; served with polenta.

Packaging

• whole-piece-vacuum-200-400g
• deli-sliced-vacuum-100g