Imagine being inside a mountain hut, surrounded by the scent of wood and smoke. In front of you, a steaming plate of polenta is served with thin strips of intensely flavoured, smoked meat. This is pendole.
Imagine being inside a mountain hut, surrounded by the scent of wood and smoke. In front of you, a steaming plate of polenta is served with thin strips of intensely flavoured, smoked meat. This is the authentic taste of pendole, a unique culinary speciality from the Belluno region.
Pendole are a true heritage product of Alpine cuisine. In the past, they were a staple food for woodcutters, shepherds and river rafters, valued for their durability and nourishment. Today, pendole are considered a niche delicacy, appreciated for their artisanal production and strong connection to local traditions.
The name “pendole” comes from the traditional drying method. Thin strips of meat were hung from a wooden pole and left to hang freely while drying. This simple yet effective technique is still part of the process today.
Pendole are known for their bold, smoky flavour, enriched with aromatic notes of juniper and natural spices. They are produced mainly in the Longarone–Castellavazzo area, following artisanal methods. The meat used is typically beef and pork, while in the past game and sheep meat were also common.
Production begins with a four- to five-day marinade made of salt, pepper, red wine and natural herbs. This is followed by a cold-smoking process lasting six to seven days, using selected woods such as beech and hornbeam, which give pendole their distinctive aroma.
Pendole are a local speciality of the Belluno Alps and can only be found in local butcher shops and specialised stores. They offer an authentic taste of mountain life, best enjoyed slowly and simply.
