Ventricina, the spreadable salami with a strange shape.

The Ventricina has a shape that cannot be confused with other cured meats of the Italian tradition. Its shape is indeed that of a pig's stomach and is defined as sub-ovoid. It is one of the most ancient cured meats in Italian norcineria, particularly from the regions of Molise and Abruzzo. However, as is often the case in Italy, many cured meats have different names depending on the territories they come from. Not only that, but they can also have different ingredients while sharing the same name. This is what happens with Ventricina.

In fact, it can come from the areas of lower Abruzzo and upper maritime Molise, particularly from the municipality of Vasto, and is called Ventricina Vastese. Then there is the Ventricina abruzzese, and in particular, the Teramana variety. Finally, there is the Ventricina molisana, with the one from the municipality of Montenero di Bisaccia being renowned.

It is a precious cured meat, especially the Vastese type: in fact, both the meat inside and the production process make it rightly defined as one of the most expensive Italian cured meats. How is the Ventricina Vastese produced?

The specifications provide for the use of 70-80% noble lean cuts of pork and the remaining 20-30% fatty cuts. All the meat is cut by hand with a knife tip and is then seasoned with sea salt and spices such as finely chopped sweet or spicy dried pepper, fennel flowers or seeds, and pepper. Everything is left to ferment and is not smoked.

Ventricina is a cured meat to be eaten after a long aging period and is characterized by not containing any type of preservative or additive. It is eaten by cutting the upper narrow ovoid part of the cured meat, and the meat is scooped out with a spoon or spatula since the product is quite homogeneous and creamy. It can also be sliced, but it remains an excellent cured meat to spread on chunks of homemade bread or to garnish ancient grains grissini.

The Ventricina Vastese is an extraordinarily rich in aromas and flavors cured meat, contrasting between sweet, salty, spicy, balanced sourness, and thus more or less intense spiciness. An explosion on the palate! It is also ideal for garnishing sauces for spaghetti alla chitarra or cavatelli.

The Ventricina Abruzzese Teramana, on the other hand, is a different cured meat in terms of its shape and composition. The Vastese is fatty, but the Teramana is much fattier, firmer, and has the classic shape of a salami. It may also not be artisanal and may contain additives. The aging process is much shorter, and usually orange peel, garlic, pepper paste, and rosemary are also added to the spices.

The Ventricina Molisana, like the one from the town of Montenero di Bisaccia, is also part of the Slow Food Presidia. It has a composition very similar to that of the Vastese but has an aging period that can be double or more. The spicy version is fattier than the sweet version.

Fabio De Vecchi

S&M