Ventricina is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy.[1][2] Its most common artisanal version, ventricina del vastese, from the Vasto area, is made with large pieces of fat and lean pork.
The meat is pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach.[3]
The name derives from the belly of the pig giving the sausage its typical subovoid shape. It is officially recognised as a traditional agri-food product of Abruzzo (prodotti agroalimentari tradizionali abruzzesi).[4][5]
See also
edit
References
edit- ^ "ARSSA - Atlante dei prodotti tradizionali d'Abruzzo". Archived from the original on 2009-06-19.
- ^ Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage. Amadoro, Carmela; Rossi, Franca; Poltronieri, Palmiro; Marino, Lucio; Colavita, Giampaolo. Applied Sciences (2076-3417), 20763417, December 2022, Vol. 12, Issue 24.
- ^ "Vasto Ventricina charcuterie | Regione Abruzzo - Dipartimento Turismo, Cultura e Paesaggio".
- ^ "Atlante dei prodotti agroalimentari tradizionali abruzzesi" (PDF). Retrieved 7 July 2023.
- ^ "Ventricina del Vastese". Retrieved 7 July 2023.
External links
edit- La ventricina del Vastese (in English)
- Ventricina Teramana (in Italian) - Google Translation
