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€ 61,05 for 3kg ca.
The Ventricina is a cured meat typical of the Abruzzo and Molise regions. The Salumificio Pavoncelli produces it using pure pork meat minced and flavored with the addition of sweet and spicy pepper, stuffed in a casing and tied.
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.
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 subovoidal.
The Ventricina Piccante from Salumificio Pavoncelli (which we present to you on this page in its whole form) is eaten by cutting the narrow upper oval part of the salami, using 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 wheat grissini. This salami features a tasty sweetness from the meat and red pepper, along with an intense aroma. It pairs well with sappy white wines like Fiano or Greco.
Intense red color from the pepper and lean cuts alternating with the white of 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. Intense perception of aged and spicy pepper. Good consistency and creaminess on the palate, dry but not overly so.
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
Proteins 25.9g
Salt 4.0g
€ 61,05
for 3kg ca.
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Veneto
Whole Ventricina Spicy Salami 3kg
