How to make Pitina Salami at home, An Italian salami without skin

Salami Balls in Cornflour, basically salami without skin, really old fashioned way of making salami from northern italy. Follow Piero and his channel cooking with an Italian to learn the best recipes from italy and beyond, his charcuterie is unrivaled and all natural. Watch this Pinina salami at home video and you can make it in your fridge!
INGREDIENTS:
700g Pork Meat Lean (from Loin of pork)
400g Goat Meat Lean
300g Pork Belly
100g Lardo (Pork Fat)
Half glass red wine with garlic and bay leaves inside
40g Sea Salt
5g Ground Black Pepper
1 Teaspoon black peppercorns
Cornflower
Hope you enjoy this Pitina Salami at home video, visit our website for more www.cookingwithanitalian.com & find more on our channel enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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Edited by Ludo, find him here: / ludo_pex
#Cookingwithanitalian #Pitina #Charcuterie

[@rolandgasser6711]

Where I live, temperatures are higher. I always use the fridge, it works great!

[@CookingwithanItalian]

Very good.. 😁

[@DGirlinTX]

Fantastic!

[@CookingwithanItalian]

Thanks

[@andreww2319]

Wow. I could taste it. Great job!

[@CookingwithanItalian]

Thank you very much. 👋👋👋

[@claudiodilorenzo2306]

Buonissimo 👍🇮🇹🇮🇹🇮🇹

[@CookingwithanItalian]

Grazie mille 😘

[@nickstoic2944]

Looks pretty yummy, you make me hungry.

[@CookingwithanItalian]

Hi Nick, thank you very much. Ciaoooo.. 😁😁

[@nickstoic2944]

@@CookingwithanItalian I went and had some food soon after your video finished. What some people don't realize is that making salami or sausage in the fridge is very different from making in winter, or if you have a cellar or not. Your simple but very efficient recipes are fantastic. Not sure if this is correct but Grazie!

[@trapperjohn722]

🍷👍

[@TRUTHRULES777]

I’ve been up to Maniago and Venice also a friends hotel in Bibione. They’re on business with my better half. We went through three times. Beautiful great friends. We went up a little more north where it really starts to look more like I would say Austria or something. they came out with a huge platter of cheeses and mini different types of salami. I loved the pitina. My Italian friend told me they used to make it from. I thought he said roadkill and goat? Maybe I’m wrong and I’m sure they don’t make it that way now too much? I am looking to find that I probably should get a hold of my friends in Italy. We don’t have many delis where I live And as a child also, looking for good sweet Italian sausage. Not one that is two full of fennel. One that is nice and red and sweet a bit spicy but not so much of the Italian seasonings that over can be overbearing sometimes. I talk about all the time, the deli that made it there were two deli brothers I think are relatives gone. So I’m gonna now listen to your video. Thank you so much. If you know about a good type of sweet Italian or patina, I would greatly appreciate it. Thank you again.

[@CookingwithanItalian]

Pitina, usually is pork and goat. But you can use lamb too, and Pitina is gently smoked. 👋👋

[@gokhanozkan4558]

good job, 👍👌

[@CookingwithanItalian]

Thank you very much 👋👋👋

[@modovarsarah7375]

Thank you for the video!! Can we use another type of flour other then corn or wheat? Thank you

[@CookingwithanItalian]

No, that is the best. 👋👋

[@ninae8174]

👏👏👏🌹🏆

[@CookingwithanItalian]

Thanks 👋👋👋😁😁

[@feltingme]

Can frozen meat be used or it wouldn't have good bacteria?

[@CookingwithanItalian]

You can, but fresh meat is a lot better. 👋👋

[@immerhungrig8711]

what is the best temperature for fermentation

[@CookingwithanItalian]

From 24 to 26.

[@immerhungrig8711]

@@CookingwithanItalian thank you so much.

[@Pascal74264]

Wueee paisà... Non è normale la muffa che sie è formata, credo che hai dimenticato un passaggio molto importante, l affumicatura a freddo o a caldo, molto importante... riprova con l affumicatura se ti è possibile vedrai la differenza.... buone cose.

[@CookingwithanItalian]

Ciao paesano, lo so che non ho fatto l affumicata, in fatti nel video lo dico che ci vuole l affumicata. Ma per me non è stato possibile. Comunque grazie per questo messaggio. Tante belle cose. Ciaoooo 👋👋

[@Pascal74264]

@@CookingwithanItalian prego non ce di che! scusa ma non ti ho seguito bene, comunque io li ho fatti pure un paio e adesso vediamo come vengono... buone cose anche a te.Ciao

[@petermondo895]

Why no pink salt

[@CookingwithanItalian]

Sea salt is better.

[@systemtrend3194]

Can I just use 80/20 fat or 85/15 fat ground beef for this recipe?

[@CookingwithanItalian]

Beef fat is not good.

[@nicklloyd9165]

​@@CookingwithanItalianwhy is beef fat no good? What about doing half ground beef and half ground pork? Thank you

[@eric99vigne]

Aq long there is goat inside it is halal😂