Ventricina from the Vastese Region
Ventricina del Vastese, the flagship product of our production and our hallmark of quality, is not only an exceptional cured meat but also the cultural symbol of an entire region—the Vastese area.
It is a cured meat made from prime cuts of pork—in our case, sourced entirely from Italy—which are selected and trimmed of tendons and nerves, cut into large chunks, and cured with salt, local hot chili powder, wild fennel seeds, pepper, and spices.
It is stuffed into casings that allow for different aging periods and cuts depending on the needs. The most characteristic shape is oval, reminiscent of the traditional method of stuffing the sausage into a pig’s bladder, which allowed the meat to be preserved throughout the year—hence the name “Ventricina.”
The long aging process—at least 90 days —gives the product a semi-hard exterior that reveals its full softness when cut.
It has a bright red color and a bold flavor; it melts in your mouth.
Ideal for enjoying as is on cheese boards and as an appetizer, for filling focaccia and sandwiches, or for seasoning sauces and pasta dishes.
