In this video, following a recipe from our Book 😉 THE ITALIAN WAY OF CURING MEATS 📕 https://amzn.to/42e55ur , I show you how to make Pitina, a traditional Italian cured and smoked meat, completely at home 🍖
Pitina is perfect if you:
live outside Italy
can’t find good Italian cured meats
want to experiment with homemade charcuterie
don’t have a curing chamber
I decided to remake this recipe for two reasons:
to show that you can use different types of meat
to create a spicy version, perfect as a pizza topping (Diavola / Pepperoni style 🍕)
In the video you’ll learn:
how to choose and mix the meats
correct salt and spice ratios per kilogram
how to shape Pitina without casings
an easy home smoking method
how to cure Pitina in a regular refrigerator
how to manage temperature and humidity using the vegetable drawer
After three weeks, we do a full tasting with:
homemade bread made with spent beer grains
cold beer straight from the fridge
👉 This is not a rigid recipe:
adapt the meats, spices, and heat level to your taste and to what you can find where you live.
📘 The full Pitina recipe, together with the brewer’s spent grain bread, is available in our books
Homemade LIQUEURS 📕 BOOK 😉 Probably the best book 📖 about Homemade LIQUEURS https://amzn.to/3ySSsK7
THE ITALIAN WAY OF CURING MEATS 📕 Book https://amzn.to/42e55ur
Definitely the best book 📖 about homemade cold cuts 😉
👇 Let me know in the comments:
if you’ve ever tried Pitina
if you prefer the classic or spicy version
how you would use it (pizza, sandwich, charcuterie board)
👍 Like the video, subscribe to the channel, and check out the other homemade food projects!
Here, on my website usually you can find the written recipe: www.cuoredicioccolato.it
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49 Comments
Because of one of your videos years ago on how to make sopressata I ended up making it and loving it! Now I gotta make this! Thank you!
Wonderful!
Your English is fine.
смотрю из России, спасибо за видео.
I understood your English.
Thank you.
I'm going to give this a try with nutritional yeast instead of the corn meal / polenta. …added nutrition and lower carbs. Wish me luck.
😋😋🥰
maybe you could get a little platform to put the meatballs on top of in the jar so the smoke could get all around the bottom? Like for a steamer or wire rack for pressure cooker.
Many good wishes to you my friend from Greece. Keep up the good work, and keep showing your book on every episode. Many people are not aware that you have a book with many recipes they can have in the kitchen.
The only thing that puzzles me is how you manage to keep your body weight normal!?
Thank you. Will try venison in place of the duck. Cheers
Nice video for teach English 😊
I made La Pitina from your 1st video & it was Yummy! Now I'll try it with Spanish paprika for more of a chorizo style!
Ciao,Provo a farlo presto, sembra delizioso ,sei incredibile… grazie per i tuoi video e buona serata 💖💐
Stuff will give you cancer
Nádherná práce.
Opět zajímavé a inspirativní video.
Děkuji.
Ať se daří 😀👍
Bravo! 👏
Wow. That's a fantastic result. Looks so good and delicious.
Wow, I want to make those…!!
You're living the life brother, looks amazing 😍
I have made Pitina without the smoke and it's still good. I like it for when I'm too lazy to use the sausage stuffer machine. I'm also lucky to have a cool basement for curing meats.
Love it. One of my first charcuterie experience was something like this. For safety: better use two boards and flip rather than your fingers. Counterintuitive, but also better to ferment for two days before cooling down (15-22c), add sugar or sauerkraut water ( from fresh-made – less than two weeks old sauerkraut) for best fermentation results. If you have pH meter great. Otherwise, you can just watch the meat closely – it will plump up slightly when fermenting (like your tummy after a big meal). I make mine a little flat and put a thumb print in like when cooking a burger. The thumb print flattens out (ISH) when fermented. Then cold smoke and store. This fermentation step gives more flavour but also creates lower pH and therefore better antimicrobial for the avoidance of botulism.
A Furlan classic 👌
Meaning of life !!!!!!
Andrea, Pitina was the first recipe from your videos, that I tried.
It's what got me started making my own charcuterie.
I next tried cured pork loin, followed by coppa .
I'm now making ventricina, nduja, pancetta, fennel salami and coppa on a regular basis….
I have two guanciale in the fridge now and I plan to try your ham in a jar recipe soon.
Thank you again for inspiring me to get started. 👍
Great job, thank you sooo much. I will try it, i am sure it will be spectacular!!!
What did you do with the duck fat?
Wow, that's such a great piece of charcuterie, great for beginners to have a go. Loved it 🤩.
Excelente receta. Escribo desde Argentina, vi una receta de acá que le agregan sal de cura, no es necesario?. Desde ya gracias!!!!!
Grazie Mille! 😊
👍
I made a pitina once using pork and lamb thanks to this channel. I should do that again.
О, using a glass jar and a cocktail smoker for cold-smoking the salami is such a clever and accessible method! I especially love the tip about using the vegetable drawer in the fridge for ideal aging conditions. And to get an even more pronounced tangy flavor, I sometimes add a tiny pinch of curing salt #2 to the meat mixture — it deepens the color and adds that classic fermented note. I was just experimenting with a similar small-batch technique recently, and the results were impressive! 🍖
I made the earlier recipe too. It was great… I've made it several times, though the last batch was ruined while I was smoking it, my little smoking tube caught fire and raise the temp too much, and it cooked the pitina… non fabuloso. But I can't wait to try your new recipe!
Can you make it all pork and no duck?
Am going to make this!!
I'll try to make something similar with only beef and brandy.
Andrea, tell me pls, what about curing salt?
Thanks Andrea, what smoker did you use? A cocktail smoker?
СИМОЛИНО это кукурузная
МАНКА , ФРИКАДЕЛЬКИ это маленькие шарики , БОЛЬШИЕ
ШАРИКИ , это ТЕФТЕЛИ .👍👍👍
What's the best alternative to duck breast, if not available?
Hello, in what video did you use coffee for smoking? I don't fully understand this part so would like to watch that video too. Thank you.
Is this pastry cake recipe with that exact measurement😏?
Нихрена непонятно, но выглядит очень вкусно 🙂
Foods like these are the reason all the Italians in my neighborhood pass away! High sodium, lots of nitrates along with high fats & high carbs in pastas….not good!
Love the 8.2% Session!
Вы готовите у себя на кухне-дома.А Мясо Вяленое,только на производстве.Если готовите Мясо,то оно должно быть,без Сала и дополнительных Преправ.Так-же сама форма и на поверхности идёт определённые Преправы или в единственном числе,что перекрывает Мясо.Такое Мясо,темболее с Салом в данном перекрывании,только без Сала,только в большом куске Мяса в своих пропорциях.Такую острую Приправу,так-же уже определили,на тот или иной продукт в приготовлении Мяса.На производстве.Не дома.В домашних условиях,если оно долго готовиться,то меняется состав и это может быть и Оленина.
…
Как Ведующая осведомила.
Looks great! so you only smoke it on the first day for 1 hr. then after that, just turning everyday – no more smoking – is that correct?
Exelente receta para mí gusto las carnes condimentadas no se prueban con pan con semillas para mí solo con pan blanco y si es casero un golazo ( los otros tipos de pan le quita el dabor a las carnes condimentadas y secas , saludos desde Uruguay