Description
Ventricina is a pork sausage commonly found in the Abruzzo region of central Italy. It is similar to certain luncheon meats, included in the category English-speakers from the United States refer to as “cold cuts”. It is traditionally made using relatively low grade, very fatty pig meat cuts and encasing them in the animal’s intestines or stomach while they cure. There are two principal types of ventricina: those of the area in and around the city of Teramo, and others coming from the area of Vasto.
