The product
Ventricina del Vastese Long
Typical charcuterie of Abruzzo, Slow Food Presidium
Code:
78371
Country of origin:
Italy - Abruzzo
Weight:
1,2 kg approx
Minimum order:
1 piece
| Description | Charcuterie traditionally stuffed into the pig's bladder, produced with the noblest cuts (thigh, loin and shoulder) of pigs reared in central Italy, Strictly cut with a knife 'into chunks' and seasoned with dried sweet red pepper powder of the "Corno di Capra" variety, typical of the Vastese area or with the Red Pepper of Altino, Slow Food Presidium |
|---|---|
| Appearance | The paste has an intense red colour, which leads one to think of a very spicy charcuterie, while in reality the Ventricina is rather sweet |
| Taste | Sweet, with a very delicate spicy note; on the palate it has a pleasant chewable consistency, reminiscent of raw ham, with an aroma intense pepper and cellar |
| Maturing | At least 120 days |
| Curiosity | La ventricina di Fattorie del Tratturo è prodotta artigianalmente e stagionata in una cantina all'interno di una torre antica per almeno 120 giorni |
| 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, Ventricina and basil sauce; excellent on pizza, added at the end of cooking in thin slices |
| Ingredients | Pork meat (Italian origin), minced pepper, salt, fennel, spicy pepper |
|---|---|
| Weight | 1,2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in the refrigerator at a temperature between +2 +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1323 kJ / 318 kcal Fat: 20 g of which saturates: 6 g Carbohydrate: 1,9 g of which sugars: 0 g Protein: 29,8 g Salt: 4 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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