VENTRICINA
The Product
Traditional Italian spicy cured pork sausage from the Abruzzo and Molise regions, known for its vibrant red color from sweet/spicy peppers, coarse grind, and distinct flavor from garlic, fennel, and other spices, often stuffed in pig stomach or casing, with variations like the harder Ventricina del Vastese (sliced) and softer Ventricina Teramana (spreadable).
Origin & Terroir
From Abruzzo and Molise in central-southern Italy, where the tradition of spicy, pepper-rich cured meats reflects the influence of the region's famous peperoncino cultivation.
How to Enjoy
Spread on bread if soft (Teramana style) or slice if firm (Vastese style). The spicy kick pairs well with robust Italian reds and crusty bread. Excellent with fresh cheeses.
Did You Know?
Ventricina gets its name from 'ventre' (belly) - historically it was stuffed into pig stomach. The vibrant red color comes entirely from local sweet and spicy peppers, not artificial coloring.