Peta, Petuccia and Pitina, 3 Shrewd Specialties never Tamed
In traditionally poor areas, such as the valleys located north of Pordenone, when a chamois or a roe deer was killed, or when a goat or a sheep got sick (and were too precious to be slaughtered), people had to find a way not to waste anything. This vital meat preservation need gave birth to the famous “pitina”, with the alternative versions “peta” and “petuccia”, that differed from the original recipe in different herbs or different dimensions (for example, peta was bigger than pitina).
The pitina, born in Tramontina Valley, a famous Slow Food product, is a mix of sheep, goat, venison meat and lard. In its original and most authentic version it has one meat type only, chamois meat.