Ventricina Explained

Italian: Ventricina is a traditional dry fermented pork sausage commonly produced in the Abruzzo region of Italy.^{[1] [2]} Its most common artisanal version, Italian: 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 (Italian: prodotti agroalimentari tradizionali abruzzesi).^{[4] [5]}

External links

• La ventricina del Vastese
• Ventricina Teramana - Google Translation

Notes and References

1. https://web.archive.org/web/20090619134135/http://www.arssa.abruzzo.it/atlanteprodotti/home.php?module=view_prodotto&id=20&idtipo=2
2. 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
3. Web site: Vasto Ventricina charcuterie | Regione Abruzzo - Dipartimento Turismo, Cultura e Paesaggio .
4. Web site: 7 July 2023 . Atlante dei prodotti agroalimentari tradizionali abruzzesi .
5. Web site: 7 July 2023 . Ventricina del Vastese .