In many families in the Carnia area (North East Italy in the Alps) is produced high quality bagged pork. The birth of modern trade has meant that the name of this product went out of the geographic borders and, at the same time, there were an industrialization of the process. In the north east there are still some few families remained that continuing the art of "purcitâr" (pig slaughter) in the old way having a passion for the ancient trades. There is a very interesting activity featuring family-style productions, mostly small-scale, giving rise to a wide variety of typical Carnia dishes with the influence and particular characteristics of the transaction between current Italian tradition and the Northern countries. The main feature is the use of smoking. This documentation is an intimate testimony of this family that maintain this ancient tradition alive.