Ventricina
Ventricina del Vastese is a traditional dry fermented pork sausage commonly found in the Abruzzo region of Central Italy.[1][2] Ventricina, from the Vasto area, is made with large pieces of fat and lean pork, 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 (Prodotti agroalimentari tradizionali abruzzesi - PAT).[4][5].
References
- ^ https://web.archive.org/web/20090619134135/http://www.arssa.abruzzo.it/atlanteprodotti/home.php?module=view_prodotto&id=20&idtipo=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
- ^ "Vasto Ventricina charcuterie | Regione Abruzzo - Dipartimento Turismo, Cultura e Paesaggio".
- ^ "Atlante dei prodotti agroalimentari tradizionali abruzzesi" (PDF). Retrieved 7 July 2023.
- ^ "Ventricina del Vastese". Retrieved 7 July 2023.
External links
- La ventricina del Vastese (in English)
- Ventricina Teramana (in Italian) - Google Translation
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