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€ 12,30 for 600g ca.
The Ventricina is a cured meat typical of the regions of Abruzzo and Molise, made from pure minced pork and flavored with the addition of both sweet and spicy pepper, stuffed into a casing and tied. Pavoncelli also presents it in a smaller size, perfect for picnics.
The meat is hand-cut with a knife tip and then seasoned. Everything is left to ferment and is not smoked. It is one of the oldest cured meats in Italian pork butchery tradition.
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 here in half picnic format) is eaten by cutting the upper narrow oval part of the salami, taking out the meat with a spoon or a spatula as the product is quite homogeneous and creamy. It can also be sliced, excellent on toasted rustic bread or to garnish spelt, kamut, or whole grain grissini. This salami features a tasty sweetness from the meat and red pepper and an intense aromaticity. 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 of the pork fat. Uniform coarse grain of the lean and fat parts well blended together; compact with excellent cutting consistency, good hold of the slice. Characteristic aroma with intense perception of spices and pepper. Full-bodied yet pleasant flavor. Intense perception of aged and spicy pepper. Good consistency and paste-like texture on the palate, dry but not overly 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
€ 12,30
for 600g ca.
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Veneto
Ventricina Spicy salami picnic half 600g
