The product
Ventricina of Enrico
Typical spreadable cured meat from the province of Teramo, in Abruzzo
Code:
78341
Country of origin:
Italy - Abruzzo
Weight:
250 g
Minimum order:
1 piece
| Description | Typical spreadable cured pork meat from the province of Teramo, in Abruzzo |
|---|---|
| Appearance | Presents itself creamy, with a pale red color. Since is matured in the gut, the product can present some colored molds |
| Taste | Slightly spicy, very creamy with predominant notes of pepper |
| Curiosity | The cured meats are produced by Enrico Fracassa in a traditional way, in accordance with the curing time, using only certified meat from pigs bred in the farm, whole salt marine, natural gut and blisters. Are free of ferments, sugar and additives, except for a pinch of saltpeter. These products do not contain gluten, lactose or monosodium glutamate |
| Our selection | The agricultural company Fracassa was founded in the hills of the City of Sant'Egidio alla Vibrata, in the province of Teramo, between the Marche and Abruzzo. Unspoilt countryside, to the east of the Adriatic Sea and south of the Gran Sasso, where few kilometers pass from the sea to the mountains. Since the beginning of the seventies Enrico Fracassa works with passion to produce pecorino cheese to which is added, in the course of time, a slow and careful processing of pork meat. Today Enrico, together with his sons Roberto and Luigi, is dedicated to the production of local products obtained from the processing of pork meat such as Ventricina. |
| Suggestions | Ventricina Teramana is a spreadable cured meat , typical from province of Teramo. Traditionaly is spread on crostini and bruschetta, pizza or is used in preparation of pasta dishes. |
| Weight | 250 g |
|---|---|
| Packaging | Glass jar |
The producer
Az. Agr. Fracassa - Sant'Egifio alla Vibrata (TE) - Abruzzo
Why we chose them
The Fracassa farm was born in the hills in Sant'Egidio alla Vibrata municipality, in the province of Teramo, between Marche and Abruzzo. There is an
unspoilt countryside, east from Adriatic Sea and south from Gran Sasso. In a few kilometers it goes from the sea to the mountains.
Since 70' Enrico Fracassa works with passion to farming and production of sheep's cheeses. Over time he adds a slow and wise processing of pork.
Today Enrico with his sons, Roberto and Luigi, he is dedicated to the production of local products obtained from pork transformation of its
production, such as "ventricina teramana".
Enrico's cured meats are produced in an artisan way, on time of maturation, and only using certificate meats, that is made with their pigs, whole sea
salt, intestines and natural bladder. They are made without enzymes except for a little bit of saltpetre. They don't contain gluten, lactose and
monosodium glutamate.
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