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€ 29,55 for 1,5kg ca.
The Ventricina is a cured meat typical of the Abruzzo and Molise regions. The Salumificio Pavoncelli produces it using minced pure pork meat, flavored with the addition of sweet and spicy pepper, stuffed into casings and tied.
The meat is hand-cut with a knife and then seasoned. The mixture is left to ferment and is not smoked. It is one of the oldest cured meats in the Italian charcuterie tradition.
Ingredients: pork meat, salt, dextrose, sucrose, spices, flavorings; antioxidant: E301; preservatives: E252, E250.
Ventricina has a shape that cannot be confused with other cured meats of the Italian tradition. Its shape is indeed that of a pig's stomach and is defined as subovoid.
The Ventricina Piccante from Salumificio Pavoncelli (which we present on this page in half form) is eaten by cutting the narrower oval top part of the salami, taking the meat with a spoon or a spatula as the product is quite homogeneous and creamy. It can also be sliced, perfect when placed on crusty warm homemade bread or to garnish spelt, kamut, or whole grain grissini. This salami presents a tasty sweetness from the meat and red pepper and an intense aromatic fragrance. It pairs well with savory white wines such as Fiano or Greco.
Intense red color from the pepper and the alternating lean cuts with the white of the pork belly fat. Uniform coarse grain of the lean and fatty parts well blended together; compact with excellent cutting consistency, good slice retention. Characteristic fragrance with intense perception of aromas and pepper. Full-bodied yet pleasant flavor. Strong perception of aged and spicy pepper. Good consistency and paste-like texture on the palate, dry but not overly so.
Nutritional values per 100g of product:
Energy 1373/330 KJ/Kcal
Fat 24.6g
Of which saturates 9.6g
Carbohydrates 1.3g
Of which sugars 0.1g
Protein 25.9g
Salt 4.0g
€ 29,55
for 1,5kg ca.
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Veneto
Half Spicy Ventricina Salami 1.5 kg
