Description
Ventricina has the typical bean shape and a strong taste, guaranteed by the use of salt and chopped pepper.
Inebriating aromas of seasoned meat, spicy aromas and fresh notes of fennel seeds: a trilogy of pleasure for the palate that cannot be missing from the table.
Ventricina salami is known for its typical bean shape and its strong taste thanks to the chopped pepper. Typical of the Abruzzo and Molise regions, this type of Italian salami was born as a poor ingredient and owes its name to the “belly” for the type of casing historically used.
The carefully selected meats are cut “with a knife tip” and the mixture is stuffed into natural pork casing, specially tied by hand, with a long and slow seasoning.
Craftsmanship, bright red color, uniform consistency, spicy and captivating aroma. All this is Ventricina salami. When tasted, its sweet/spicy flavor is toned down by the freshness of fennel seeds.
This type of salami represents a perfect combination of refined aromas. It is particularly suitable for delicate foods such as bread, steamed potatoes or with equally strong aromas such as aged caciocavallo and ripe tomato.
To enhance its flavor, Ventricina salami can be paired with structured wines such as Cirò Rosso DOC with ruby red hues and a dry, full-bodied flavor.
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