Original Abruzzo’s Salami Ventricina Ball

Description

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.

The ventricina is a tipical product from Abruzzo region, passed down from generations by  families  farmer and appreciated from the time of  Borboni.

Tecnical note: the Sorrentino ventricina, due to the geographical proximity, is a Vastese kind (not to be confused with Teramana kind, soft and spreadable), and is an ancient cured meat, made with a natural casing, rendered typical by its peculiar shape of balloon or little flask, with a grading between 1,5 and 2 Kg.

The recipe provides for knife cuts of lean ham, loin, fillet and bacon, expertly flavored with salt, garlic, ground pepper and wild fennel.
When the meat is ready, is added sweet crushed pepper from Altino (renowned city in Abruzzo for this product where every year is organized a dedicate festival) and a small amount of hot pepper.
After 48 hours of rest, the mixture is stuffed in a natural pork bladder: originally has been used the pork stomach, and that’s the reason where the name come from.
The aging needs at least 60 days.

The colour is reddish, the grinding is big and uneven, where easily we can identify meat and fat that make-up the product.
For years the abruzzese Ventricina is considered one of the most natural tasty product in Italy.

Prodotto Red Award al Merano Wine Festival.