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Ventricina 
Summary
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. The meat is 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 edit
- ^ 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 edit
- La ventricina del Vastese (in English)
- Ventricina Teramana (in Italian) - Google Translation