Ventricina del Vastese

Ventricina del Vastese is a renowned cured salami from Abruzzo, made with coarsely chopped pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds. After drying, ventricina is cured, most of the mold is removed, and the salami is then coated with lard.

Ventricina del Vastese has a red interior dotted with pieces of fat, while the flavor is primarily spicy with hints of citrusy notes, due to a custom of washing the natural casings in orange and lemon water. Ventricina del Vastese can be chopped and used to flavor the ragù, but most commonly it is enjoyed on its own, thickly sliced and paired with crusty bread on the side.