In the culinary tradition of Veneto, pastin stands as a symbol of authenticity and genuine flavor, a dish that has its roots in the Belluno valleys. This preparation made from fresh pork, beef, and lard is distinguished by its rustic texture, a result of coarse grinding that enhances the aroma of spices like cinnamon and garlic, which blend harmoniously. In many families, pastin is a must during special occasions, but it is equally delicious when enjoyed in a simple Sunday lunch, perhaps grilled and served with a slice of steaming polenta. Its versatility is also evident in its ability to be spread on a slice of crunchy bread, making it a delightful appetizer for a gathering with friends. Discovering pastin means immersing oneself in local tradition, savoring a piece of history that speaks of conviviality and a passion for good cooking.

It is the typical dish from Belluno made with fresh pork meat. In other areas, it is also called "tastasal". Grind everything together coarsely, mix, and form into meatballs. They can be consumed raw spread on bread or grilled with polenta.