How to make Pitina Friulana - An Italian salami with NO casings, no special equipment needed.
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- Опубліковано 28 кві 2021
- 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.
Check out more at our website : www.thecraftcookhouse.com
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.thecraftcookhouse.com/usi...)
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#pitina #italianrecipe #charcuterie
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Very cool 😎!! Will there be a reveal video? Looking forward to seeing the end result😁
That is a very good point I didn't add the final shots - I will do that this weekend and repost. Thanks for the comment, I love your channel!
My fav when visited friends. Huge tray at beautiful restaurant on a lake near Maniago a few times. I loved this Salami the best!!
From Italy: thank you for this tribute. Very very well done! Ciao
Great!! I'll try to make it for sure!
Excellent
I never heard of this - this is amazing! think I have the courage to try this!
Go for it! Let us know how you get on!
You just earned a new sub because your video was really good, I’m definitely doing it tomorrow, can’t believe I’m watching you at 3AM, 😂👍
Thanks for watching, it’s a fool proof recipe and quickest and easiest way to get into making salume
Thanks for subbing! Means a lot to me
Thank you so much for this tutorial.
I have made something similar but added a little Supracure, made a pressed loaf and then once cured hotsmoked, but I will definitely be giving this a go.
Quality shirt, too!
Sounds great! I am aware of Supracure but never used. I will give it go as I like to improve my knowledge of all processes.
You'll find most Italian foods coming from "Peasant necessity" and I for one am glad those peasants thought of them all.
I made this! It was awesome! (I had to find this video again) I am now trying with some venison and pork - i did find that I had to wait nearer 4 weeks as after the 3 weeks the one I tried was a little too soft in the middle for my liking, but i worked out that the balls I made were actually quite large. So next time I will make them smaller. Great video though!
Yes it could be this - drying in the fridge where ot is 3-4C is harder as its a lower temp. Could be a few factors but. yes, most likely to be the size of the balls. Thanks for watching!
A 1 minute clip could've been incorporated to show the result of the curing & a short review post tasting. An important detail missed.
All clips and post making images are available on my website www.thecraftcookhouse.com
That's because drying them in a normal fridge dries them way too fast and causes hard rings and uneven curing.
Just came across this salume after seeing it on a charcuterie FB page in which I am a member. Interesting item. One thing I am curious about is whether you're going to see case hardening due to the low humidity of a refrigerator. Also, most recipes use just salt, so thinking about using salt/curing salt #2 just to reduce the saltiness of the end product. What do you think? Great videos. Thanks
You won't see case hardening as there is no film/barrier (like the casing) to trap the moisture. All there is polenta which acts a barrier.
In terms of salt only or using curing salts, this is entirely you own choice :) - 3% salt is equivalent to 2.5% salt PLUS 0.25% in curing salt #2. It is important with both routes to mix your meat throughly. More information on this on our website : www.thecraftcookhouse.com .Thanks for watching!
@@TheCraftCookhouse Thanks for getting back to me so quickly. Looking forward to trying this!!
@@TheCraftCookhouse By the way...You have some great T-shirts!!
Apologies for not reading all comments. Loads of recipes for curing chopped meats insist on using a cure salt, like nitrite/nitrate for saftey. Thoughts on just using salt?
Hi! Is Pitina room temperature stable, or does it require refrigeration? Looking for a home-makeable hiking meat!
Once made (after the weight loss) it stores well in the fridge, or vacuum packed and left if a cool cupboard or fridge. That’s what I do.
@@TheCraftCookhouse thank you!
hola me podría decir que tiempo lo dejamos en la heladera hasta saber que esta listo...
21 dias.
Tres semanas
after almost a month in the fridge mine is becoming super sweat and still not hard enough...should i add new polenta around it to help absorbing?
It shouldn’t be wet and moist at all , a standard fridge is 3-4c. And it should be dry on outside. The polenta acts as a protective barrier and dries with meat. Has something spilt or have you open liquids in the fridge as well ?
@@TheCraftCookhouse not at all. It was in my wine cellar (no wine inside) and as soon as I see they were becoming sticky I put inside my kitchen fridge
Hello, forgot to ask last time. Is there a specific weight loss we are looking for (as when we are making sausage) or is readiness strictly by feel and time in fridge? Thanks.
With the pitina, in a domestic fridge, you should hit the 28-30% loss mark at around 3 weeks. It is tricky to record the weights (unless you accurately portion out the meatballs). At 30% it will have some softness like a fresh salami. After the 30% it is purely down to your preference on texture and how thin you like it cut. I harvest from 30-32% mark and then as it is stored in the fridge it slowly looses a few more % and will firm up a bot more.
Helo.... I..have...a one only question..to sask for you..Mr..Cook chef.. .....Have you tried this recip.. before with beef.or....lamb meat..or..not....what's a diffrance..between..all quality of meats..!???
The versatility of this is tyhat you can use a variety of meats and blends of meat. I've used beef and pork, pork and lamb, venison and pork - each has a different flavour
Is it possible to not put the wine ? Would that not cause any problems ?
Yes you can ommit the wine
What can I use instead of polenta? I can't buy it where I live :(
Hey good question. Since polenta is ground cornmeal - you could try using ground rice or other pulse. You want to grind it so it is coarse ground or medium ground, butt not as fine as flour. This acts as a barrier as well as "sponge' to aid with the moisture removal that then dries again. Don't use a flour as this is too fine and can go cloggy.
Nice recipe. U mention in your video to turn each day, but forgot to mention how long to turn and how many days till the patina has cured and ready to be eaten.
He does say 3 weeks
Could you do this salami with beef instead of pork and lamb?
Yes, the history is with lame animals being fed on the mountians such as goats, chamois, deer etc. No reason why beef cant be used though given beef has some 'tougher' cuts it maybe better to select the right cut of meat. But the recipe should be sound as long as you keep to the 3% salt rule (or 2.5% salt and 0.25% #2)
Can I use lamb only in this recipe without adding in other animal fat ?
Yes you can, and can use the lamb fat though it can go a bit chalky.
@@Flawed6666
Thank you
Will try this but a bit off-putting getting the recipe from a man wearing a tee shirt which says Anthrax!!
Ha ha ! Very good point. Alas wearing my metal t-shirts is part of me ;) , I will attempt to find some bands with charcuterie puns....let me know if think of some ;)
I want to see spicy salami😂
We will definitely be adding some recipes for cured salami with a bit of 'heat' but it really a question of preference and getting the level of heat AMD flavour right. You add cayenne or chili flakes to any recipe no problem.
stolen
When you kill a lame animal, it comes with casings.
yes it does, butt these are not viable for long term storage or the salami making process. The cattle used here , typically goats and mountain sheep, chamois etc have small and thin intestines. The drying process makes them difficult/impossibleto work with. This is why cured salami etc use pork and beef intestines. Sheep intestines are sometime used for cookijg sausages, but they are typically 10-22mm wide which again makes them difficult to work with.
@@TheCraftCookhouse 👍 thank you