A company specialized in meat processing and production of salami, in particular Pitina IGP.
Driven by the desire to create something in a valley like Val Tramontina, in Friuli region, afflicted by the inexorable plague of depopulation, Manuel and his brother Sandro built a laboratory dedicated to meat processing.
Inaugurated in 2016 by presenting their product at the Mattia Trivelli Award dedicated to the producers of the traditional salami Pitina, the company immediately distinguished itself (winning the 1st prize) for quality and for the decision to produce it in a totally natural way (without preservatives, ferments, starters and additives).
The recipe has been handed down from generation to generation up to Manuel who, despite being the first to market it, has strictly maintained the authentic way to produce it.
Pitina IGP is a unique salami of its kind, as it is not bagged and based on sheep or goat meat, born in the mid-19th century from the need to preserve the meat of no longer productive animals, and it was the main protein source that allowed the inhabitants of the more remote areas of the valley to survive the long and snowy winters in which they remained isolated in the villages.
Today the meats are purchased from small local breeders who see the animal no longer productive transformed into a resource, without excluding the much more noble concept of not wasting or throwing away healthy and good meat.
The ingredients are simple, a little pork lard, salt, pepper, garlic infused in red wine (then filtered) and the addition of aromatic herbs from the area.
Once done, the dough is portioned into meatballs which, once well pressed by hand, are covered with corn flour, smoked only with hazelnut wood (native) and seasoned.
Pitina can be eaten as it is (thinly sliced) or as an ingredient for delicious dishes (it can very effectively replace speck or sausage).