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An easy guide on how to make your own Pitina (Italian Salume) (Pitina Friulana) at home. This is essentially a large cured meatball. This is an easy introduction into the world of charcuterie for a beginner as it requires no hog casings, or curing chambers and can be done in a domestic fridge. This takes 3 weeks to be ready and just requires to be turned over each day while it cures.
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Recipe Link: bit.ly/3ol75fy
INGREDIENTS
This will make 4-5 x decent size Pitina. The night before you make this chop the garlic so you have 2-3 large pieces and put in the wine to infuse overnight.
900g of lean meat (I like a mix of 600g of pork loin and 300g of lamb)
100g of pork fat
30g of sea salt (3% of the weight of meat)
1 tsp of black peppercorns
1 tsp of ground pepper
1 tsp of fennel seeds (OPTIONAL)
1/2 glass of red wine
1 clove of garlic
Polenta
*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these - swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures) (www.thecraftco...)
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#pitina #italianrecipe #charcuterie
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