Spicy Ventricina salami is made from coarsely-ground meat cuts and spiced with red hot chilli pepper.

Ventricina salami is a specialty of the Abruzzo region, but it is also widespread in Molise and Latium. Its name comes from the type of casing used for this cured meat, called ‘ventre’ - belly. Selected meat is coarsely cut, belly fat is added as well as the spice mix - salt, pepper, red hot chilli pepper and other aromas. Each manufacturer has his/her own secret mix!

Ventricina is characterised by a beautiful orange colour, at times bright red due to the presence of chilli. It is scented and tasty, with perfectly-balanced sweet and spicy flavours, which develop over a long aging period.

It is ideal as sandwich filling, to spice up a cold cut platter, or to garnish a gorgonzola pizza!