One of the products that best characterize the Friuli is the prosciutto, the most famous and well known, produced in San Daniele, has conquered the whole country in recent decades. Still, we should also mention Sauris smoked ham from a small town located in the height of four thousand feet above sea level.
The slaughtering and processing techniques do not differ much from those related to other hams products, but we recall that the salting is dry, mix the salt with spices and herbs, and repeat the operation several times in a month. The real peculiarity lies in the smoking process, which gives the ham an unmistakable aroma and taste.
Pitina, Peta, or Petuccia is an Italian cold cut (salume) originating in the Dolomite valleys of Tramonti di Sopra and Tramonti di Sotto, and the River Cellina, in the northeastern Italian province of Pordenone in Friuli. It is not a proper sausage, but a meatball made of smoked meats. The recipe was probably based on the impromptu need to preserve the game. The preparation method did not require specialized equipment, making it available to all homes, even the most isolated mountain huts. Pitina Today, the tradition is still alive, and pitina is being produced commercially by several Pordenone families.
After mashing the chamois (or goat) meat with a knife and a paste of garlic, the producers add salt, pepper, and red wine and blend the mixture in a mortar. The meat is then formed into meatballs, rolled in yellow corn (polenta) flour, and then left to smoke for several days over a low fire of juniper wood.
Bresaola di Cervo
Intensely red Bresaola, firm and slightly sweet.
Cacciatorini sausages are famous for their characteristic taste and small size, which is quickly seasoned and always consumed freshly since gulped one at a time. Moreover, this sausage’s name derives precisely from the widespread rural use of hunters who used to bring short links with them in their excursions because, considering their reduced size, they could place them easily in their sacks.
Pork Salami beef lamb
The pork, beef, and lamb are ground and seasoned. They are then bagged natural gut and consumed fresh.
Sausage, made from the innards, spleen, and fat of the pig, is sliced and fried in butter; and served alongside pasta or frittatas.
It’s a sausage, reminiscent of Cotechino, made from lean and fatty pork meat and usually boiled and eaten with brovade.
Meatballs from the Alta Carnia, macerated with juniper and other mountain herbs, rolled in cornmeal, smoked, and aged.
The Karst prosciutto (Kraški prsut), flavored with garlic, bay leaves, and rosemary, has a long tradition of preparation.
It’s fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.
Prosciutto Cotto nel Pane
Gorizia’s ham is wrapped in bread dough and baked until the crust is golden and crisp, then eaten warm or hot, with grated horseradish at Easter.
Prosciutto Cotto di Trieste
The “Ham Trieste” is a lightly smoked sausage, which is characterized by the following aspects: the external surface, covered by skin, it is golden brown, typical dell’imbrunimento (browning) from natural smoke, and covers at least 30 – 40% of the area.
Prosciutto di San Daniele DOP
The rosy and sweet ham of San Daniele, aged from 15 to 18 months, is more precious than the ham from Parma and is easily recognizable since it is worked with the hoof still attached.
Prosciutto di Sauris
Smoked ham from the village of Sauris in the Alta Carnia, produced at an altitude of 4,000 feet (1212 mt); aged from 12 to 18 months. The town, where locals speak German, located in the Carnia, can be reached going up the narrow valley of Lumini—known among gourmets for its prosciutto di Sauris, a rare smoked ham.
Speck di Sauris
The leg of pork, private and breast bone, is drily salted and made to smoke in unique rooms where they are burned, like ham, beech, juniper, pine, and other softwood. After smoking, it is aged.