Let’s make mortandela

From Val di Non, a smoked cured meat very close to pitina: mortandela, with Massimo Goloso’s techniques.

From Val di Non, a smoked cured meat very close to pitina: mortandela, with Massimo Goloso’s techniques.

When

Sunday 8 November 2026

Time

9.30 am to about 12.30 pm

Length

about 3 hours

Where

Piazza Alessandro Volta (la piazza della fontana), Tramonti di Sopra

Price

€30 per person

Participants

up to 12 people

Book the workshop

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

The Laboratori del Gusto (Taste Workshops) of the Festa della Pitina 2026 are hands-on sessions of about three hours in a small group, twelve people at most, where you work alongside the producer: you watch, you try, you taste. This year’s theme is smoking.

Smoked mortandela from Val di Non is a close relative of pitina: Trentino pork (shoulder, neck, leg and belly) minced with spices, shaped by hand into a flattened ball and wrapped in pork caul. Then drying, natural smoking over beech wood and juniper berries for three to five days, and forty to fifty days of curing in brick cellars. You eat all of it, caul included.

Massimo Corrà, known to everyone as “il Goloso”, of the Dal Massimo Goloso butcher’s shop in Coredo, shows its traditional techniques and smoking. The shop also makes the Mortandela Storica, revived by two butcher friends: tongue, heart and diaphragm with garlic, cinnamon and allspice, wrapped in pork caul, smoked and then gently cooked.

Once you have booked, we will tell you in good time what to bring: suitable clothing and any kitchen tools. If places are sold out you can join the waiting list: when one frees up we write to people in order of sign-up.

Who they are

Dal Massimo Goloso — Coredo (Predaia, TN)

A family butcher’s and charcuterie overlooking Piazza dei Cigni in Coredo, Val di Non. The meat shop with its workshop was opened in the 1960s by Massimo’s father, and the family traces the trade back to the second half of the 19th century. Today it is run by Massimo Corrà, “il Goloso” to everyone, and his son Davide; since 2018 there is also a butcher-restaurant in Pellizzano, Val di Sole. The Gambero Rosso guide lists it among its “Grandi Macellai” and has awarded its speck Three Slices.

How to take part

Images

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Videos

• Slicing the mortandela

  A cured mortandela sliced up: you can see the mixture and the caul wrapped around it (27 seconds).

• In the curing cellars

  In the workshop, among the cellar shelves loaded with mortandele wrapped in caul (10 seconds).

• Smoked mortandele

  The mortandele after smoking, curing on the racks (5 seconds).