The Ventricina Salami from Salumificio Pedrazzoli (presented on this page in the larger version of about 2.3 kg) is a typical cold cut of Italian tradition, particularly from the area between Abruzzo and Molise. This salami is produced using exclusively the finest parts of the pig with the perfect balance between lean and fatty parts. The ancient recipe also calls for the meat to be flavored with chili pepper and mixed with pieces of sweet pepper. The Ventricina is pleasantly creamy and delicate on the palate; its flavors fully convey the typical history of the curing tradition, and its intoxicating aroma encapsulates the true essence of the artisanal soul of this delicious product.
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The Ventricina Salami from Salumificio Pedrazzoli (presented on this page in the larger version of about 2.3 kg) is a typical cold cut of Italian tradition, particularly from the area between Abruzzo and Molise. This salami is produced using exclusively the finest parts of the pig with the perfect balance between lean and fatty parts. The ancient recipe also calls for the meat to be flavored with chili pepper and mixed with pieces of sweet pepper. The Ventricina is pleasantly creamy and delicate on the palate; its flavors fully convey the typical history of the curing tradition, and its intoxicating aroma encapsulates the true essence of the artisanal soul of this delicious product.
