A traditional „sausage „ recipe, originated in the Friaul/ Venetien Region of northern Italy. Locally long been kept as a “poor man’s” salami. An almost forgotten recipe, it has been revived and gained attention for some time now, as a rediscovered delicacy of northern Italy.
The original base ingredients are rather simple: goat/ venison or/and beef and fat from the Pork belly.
Today you will find in the Pitina. lamb / deer or roe deer, on occasions wild boar and/ or beef but always pork belly as the fat additive.
I opted for 50 % lamb, 30 % Roe deer and 20 % Pork fat.
Rock sea salt, black pepper, garlic, dry red wine, some rosemary powder. No insta cure required. To be on the save side I added some citric acid to lower the PH value. As the meet is procced by cutting or grinding, to top kitchen hygiene is paramount.
Once the meet is cut or grinded to the desired size and all ingredients kneaded in carefully, the meat balls are covered with corn flour. Grain size as used for polenta and ready for cold smoking. After smoking over beech wood (powder) for 3 x 10 hr., at 25° C, it cured for 3 weeks at 18° C. Prolonging the curing time will result in a dryer product.
You can skip the smoking, I tried it on one, still great taste but loss of some aromas is inevitable.
Its final product really carries a distinctive taste. I ascribe a fair amount to the covering with polenta flour. I could imagine, adding unsalted, chopped pistachios or fennel to it would enhance the delicate taste positively.
Goes well with your breakfast. 
