Spicy Ventricina, sliced

Defined aromas of seasoned meat, pepper, paprika, chilli and fresh notes of fennel seeds. The generous seasoning and spiciness dissolved in fennel are captivating on the palate.
Typical salami from Abruzzo and Molise. Born as a poor salami, it owes its name to “belly” for the type of casing historically used. The selected meats are cut “with the tip of a knife“; then add the pancetta and the tanning made up of salt, pepper, paprika, chilli and fennel seeds. The mixture is stuffed into natural pork intestine and tied by hand. The seasoning is long and slow.
Handcrafted look, large in size. Nice bright red orange color, cohesive slice, uniform consistency. Complex, spicy, captivating aroma.
When tasted, the texture is interesting, the sweet-spicy flavor with spicy notes is dampened by the freshness of fennel seeds, all supported by the flavor of seasoned meats. All’assaggio, interessante la consistenza, il sapore dolce-piccante con note speziate è smorzato dalla freschezza dei semi di finocchio, il tutto sostenuto dal sapore delle carni stagionate.