Ventricina

The Ventricina is a type of sausage made ​​from pork, which is made in the Abruzzo region. The name derives from the Italian word ventre = belly, as is used as sausage casing, inter alia, the pig's stomach.

Preparation

To prepare you marinate the sausage casings ( natural gut, stomach, and bladder) in a mixture of water, vinegar, orange peel, garlic and bay leaf. For the sausage mixture is comminuted fat pork, bacon and lean meat that is typically seasoned with salt, pepper and chili. After being lightly smoked, it ripens up to 100 days.

Ventricina Teramana

In Teramo the pork is mixed with lard. The fat content is 70-80 % of the mixture. Meat and fat are finely chopped and garlic, salt, ground white and black pepper, add red chiles and peppers, orange peel, rosemary, pepper paste, seeds of fennel. Sometimes other spices are added from Abruzzo. The mixture is filled into natural casings of the pig, more recently, synthetic sausage casing or glass containers are used.

Ventricina del Vastese

In Vasto a different recipe is used. Only the etymological origin is the same as the Ventricina Teramo, because it was used as a sausage skin of the abdomen ( stomach of the pig ). However, the basic ingredients, the procedures for cutting and mixing as well as the spices are very different. Ventricina of Vasto has a lower minimum percentage of fat (25 % of the mixture ) and high-quality cuts of pork: ham, loin, tenderloin. The meat is cut into cubes of not less than 2 cm. The spices are pepper, chopped peppers and fennel seeds. In 2009, the Ventricina of Vasto has won the Italian championship.