Carnic smoking and the Varhackara, with Massimo Mentil at Timau

At Timau, in Carnia: how salami and pancetta are smoked, with a tasting. Third event in «Aspettando la Pitina» (Waiting for the Pitina).

At Timau, in Carnia: how salami and pancetta are smoked, with a tasting. Third event in «Aspettando la Pitina» (Waiting for the Pitina).

When

Saturday 24 October 2026

Time

3 pm to 5 pm

Length

about 2 hours

Where

Salumi e Sapori di Timau di Massimo Mentil, Timau di Paluzza

Price

€10 per person

Participants

up to 15 people

Book

Booking continues on the official ticket office of Slow Food Condotta del Pordenonese. Payments, cancellations and refunds

Aspettando la Pitina is the series of events leading up to the Festa della Pitina 2026, at Tramonti di Sopra on Saturday 7 and Sunday 8 November. This year’s theme is smoking: smoke as a way of preserving food.

On Saturday 24 October we are at Timau, the German-speaking village at the head of the Val But, with Massimo Mentil of Salumi e Sapori di Timau. Massimo explains what makes Carnic smoking distinctive: we will watch salami and pancetta being smoked at close quarters, and then taste them on the spot.

Timau is also the home of the Varhackara, the chopped lard and smoked meat that is a Slow Food Presidium: spread on bread, melted into soup, it speaks of a long winter and of smoke that preserves.

How to take part

Video