The salami of Abruzzo

Ventricina from Vasto

A pork salami cut by knife and seasoned with chilli and wild fennel, from the hills of the province of Chieti.

From the Vasto area
province of Chieti, Abruzzo

Cut by knife
into large pieces

Chilli and wild fennel
for seasoning

What is ventricina?

Ventricina is a traditional salami from the Vasto area, in the south of the province of Chieti, on the hills between the Trigno and Osento rivers. It is made with the best cuts of pork (ham, shoulder, loin, belly), cut into large pieces with a knife rather than minced.

The meat is seasoned with salt, ground sweet or hot chilli and wild fennel seeds. It used to be stuffed into a pig's bladder, which gives it its round shape. It then matures for several months.

The result: bright red meat flecked with white fat, a frank taste, gently spicy and scented with fennel. Ventricina from Vasto is a Slow Food Presidium, a programme that protects traditional foods at risk of disappearing.

Whole ventricina from Vasto in its net, with slices

What goes into a ventricina

Pork cut by knife

Ground chilli, sweet or hot

Wild fennel

Salt

Vasto or Teramo?

There is another ventricina in Abruzzo, from Teramo in the north. It is much fattier and is spread on bread. The Vasto version we sell is leaner (about 70% meat to 30% fat) and is sliced like a salami.