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The Ventricina Salami from Salumificio Pedrazzoli (presented on this page in the larger version of approximately 2.3 kg) is a cured meat typical of Italian tradition and, in particular, of the tradition along the border between Abruzzo and Molise. This cured meat is produced exclusively using the finest cuts of pork, with the perfect balance between lean and fatty parts. The traditional recipe then calls for the meat to be flavoured with chilli pepper and mixed with pieces of sweet pepper. Ventricina is pleasantly creamy and delicate on the palate; its flavours fully convey the history typical of the pork-processing tradition, while its intoxicating aroma encapsulates the true essence of the artisanal spirit of this delicious product.
Price including VAT
The Ventricina Salami from Salumificio Pedrazzoli (presented on this page in the larger version of approximately 2.3 kg) is a cured meat typical of Italian tradition and, in particular, of the tradition along the border between Abruzzo and Molise. This cured meat is produced exclusively using the finest cuts of pork, with the perfect balance between lean and fatty parts. The traditional recipe then calls for the meat to be flavoured with chilli pepper and mixed with pieces of sweet pepper. Ventricina is pleasantly creamy and delicate on the palate; its flavours fully convey the history typical of the pork-processing tradition, while its intoxicating aroma encapsulates the true essence of the artisanal spirit of this delicious product.
