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€ 24,21 for 1,2kg ca.
The Ventricina is a cured meat typical of the regions of Abruzzo and Molise, made from pure pork meat minced and flavored with the addition of sweet and spicy pepper, stuffed in a casing and tied. Pavoncelli presents it to us in a smaller size, perfect for picnics.
The meat is hand-cut with a knife and then seasoned. Everything is allowed to ferment and is not smoked. It is one of the oldest cured meats in the Italian charcuterie tradition.
The 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 sub-ovoid.
The Ventricina Piccante from Salumificio Pavoncelli (which we present on this page in a picnic format) is eaten by cutting the upper, narrower oval part of the cured meat, taking the meat with a spoon or a spatula as the product is quite homogeneous and creamy. It can also be sliced, excellent on crusty slices of warm homemade bread or to garnish spelt, kamut, or whole grain grissini. This cured meat features a delicious sweetness from the meat and red pepper, along with an intense aromatics. It pairs well with savory white wines like Fiano or Greco.
Intense red color from the pepper and the lean cuts alternating with the white fat from the pork belly. Uniform coarse grain of the lean and fat parts well mixed together; compact with excellent cutting consistency, good slice retention. Characteristic fragrance with intense perception of aromas and peppers. Full-bodied yet pleasant taste. Intense perception of aged and spicy pepper. Good consistency and creaminess on the palate, dry but not too dry.
Nutritional values per 100g of product:
Energy 1373/330 KJ/Kcal
Fat 24.6g
Of which saturated fatty acids 9.6g
Carbohydrates 1.3g
Of which sugars 0.1g
Protein 25.9g
Salt 4.0g
€ 24,21
for 1,2kg ca.
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Veneto
Ventricina Spicy salami whole picnic 1.2 kg
