The Ventricina Salami from Salumificio Pedrazzoli (presented on this page in the larger version of about 2.3 kg) is a typical cured meat from Italian tradition and especially from the tradition along the border between Abruzzo and Molise. This cured meat is produced using only the noble parts of the pig, with the perfect balance between lean and fatty parts. The ancient recipe also calls for the meat to be flavoured with chilli pepper and mixed with small pieces of sweet pepper. Ventricina is pleasantly creamy and delicate on the palate; its flavours fully convey the typical story of the butchering tradition, and its intoxicating aroma contains the true essence of the artisanal soul of this delicious product.
Price VAT included
The Ventricina Salami from Salumificio Pedrazzoli (presented on this page in the larger version of about 2.3 kg) is a typical cured meat from Italian tradition and especially from the tradition along the border between Abruzzo and Molise. This cured meat is produced using only the noble parts of the pig, with the perfect balance between lean and fatty parts. The ancient recipe also calls for the meat to be flavoured with chilli pepper and mixed with small pieces of sweet pepper. Ventricina is pleasantly creamy and delicate on the palate; its flavours fully convey the typical story of the butchering tradition, and its intoxicating aroma contains the true essence of the artisanal soul of this delicious product.
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