Ventricina Abruzzese Originale in Vescica Sorrentino: a historical sausage typical of the Abruzzo tradition, of the Vastese type, easily recognized by its unique "ball" or "fiaschetto" shape. This sausage, produced in natural gut, weighs about 1.400 kg and is different from Ventricina Teramana, which is soft and spreadable.

Ventricina is a prized cured meat, passed down through generations of farming families and appreciated since the time of the Bourbons. The authentic recipe uses lean cuts of ham, loin, tenderloin and bacon, enriched with natural flavorings such as salt, garlic, ground pepper and wild fennel. The meat is seasoned with chopped sweet bell pepper from Altino, a town in Abruzzo famous for this product and its annual festival.

After resting for 48 hours, the mixture is stuffed into natural casings; traditionally, the stomach of the pig was used, hence the name "ventricina." Maturation takes at least 30 days, during which time the sausage acquires its characteristic reddish color and an uneven grain, revealing chunks of meat and fat.

Ventricina 's strong flavor is a perfect combination of pork and spices, especially the natural sweet local chili pepper. Considered among the best salamis in Italy, Ventricina Abruzzese is a symbol of the local gastronomy and culinary tradition of Abruzzo.