The product
Ventricina del Vastese
Typical charcuterie of Abruzzo, Slow Food Presidium
Code:
78370
Country of origin:
Italy - Abruzzo
Weight:
1,2 kg approx
Minimum order:
1 piece
| Description | Cured meat produced with prime cuts of pork (leg, loin and shoulder) cut with a knife, seasoned with dried sweet red peppers of the Corno di Capra' or Rosso di Altino' varieties and stuffed into a pig's bladder |
|---|---|
| Appearance | The paste is deep red in colour and looks like a spicy sausage, but its flavour is actually quite mild |
| Taste | Mild, with a very delicate spicy note; on the palate it has a pleasant chewable consistency, with an aroma intense pepper and cellar |
| Maturing | At least 120 days |
| Curiosity | Fattorie del Tratturo's ventricina is handmade and aged in a cellar inside an ancient tower for at least 4 months |
| Our selection | Ventricina del Vastese is produced in the traditional way by a very small number of producers, who have formed an association that regulates production: curing in the cooler zones of the Middle and Upper Vastese area, rearing of heavy pigs in the area, GMO-free feed and a ban on the use of chemical preservatives |
| Suggestions | Try to cut it thickly with a knife; in the territory of origin it is used as an ingredient in the filling of ravioli (Ventricina, ricotta and cheese) or to season cavatelli, with a tomato sauce with basil; excellent on pizza, added at the end of cooking in thin slices |
| Ingredients | Pork (origin: Italy), chopped red pepper, salt, fennel, hot pepper |
|---|---|
| Weight | 1,2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in the refrigerator at a temperature between +2 and +4 °C. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1327 kJ / 327 kcal Fat: 19,9 g of which saturates: 6 g Carbohydrate: 0 g of which sugars: 0 g Protein: 37 g Salt: 2,8 g Typical value per 100 g |
The producer
Fattorie del Tratturo - Scerni (CH) - Abruzzo
Why we chose them
The Fattorie del Tratturo cured meat factory was founded in 1993 when the brothers Antonio and Luigi Di Lello inherited the farm of the same name,
which at the time raised about 30 pigs a year.
The two brothers immediately began a research path for the recovery of traditions and typical Abruzzo products, in particular of the medium-high
Vasto area, with a scientific approach aimed at perfecting the seasoning of traditional productions, thanks also to the collaboration with university
bodies and Slow Food.
In 1995 the Accademia della Ventricina was founded, an association of producers aimed at enhancing, even outside the region, Ventricina del
Vastese, a Slow Food Presidium since 1998: the Di Lello family is one of the 9 producers of the Presidium, who still work according to tradition, in an
artisanal way.
In 2005 Alessandro Di Virgilio joined the Di Virgilio farm, a cereal producer.
Today the company is focused on the production of typical Abruzzo cured meats, Ventricina del Vastese in the first place, all characterized by a
strong link with the territory, a true flavor and a raw material from selected farms in central Italy.
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