Pitina – The Italian Meatball Salami


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Have you ever heard of the Pitina Salami?  You are in for a treat!!  This skinless salami is from the old world and captures the heart of what life was like in Northern Italy in the 1800’s.  Generally made with game meat this salami uses polenta flour as its coating.  Smoked for 12-18 hours and aged in the basements or cellars of the Italian cottages.  Since equipment wasn’t very readily available this salami was made using very simple techniques.  Formed into a meatball, dipped in wine, then coated in polenta.  Dried and aged for maximum flavor and shelf stability.  Each order comes with 2 unsliced pitina.  All you need to do is slice and eat.


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