is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy.Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage. Amadoro, Carmela; Rossi, Franca; Poltronieri, Palmiro; Marino, Lucio; Colavita, Giampaolo. Applied Sciences (2076-3417), 20763417, December 2022, Vol. 12, Issue 24. Its most common artisanal version, , from the Vasto area, is made with large pieces of fat and lean pork.
The meat is pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach.
The name derives from the belly of the pig giving the sausage its typical subovoid shape. It is officially recognised as a traditional agri-food product of Abruzzo ().
See also
References
External links La ventricina del Vastese Ventricina Teramana - Google Translation