Sorrentino Original Abruzzese Ventricina in Bladder: a historical cured meat typical of the Abruzzese tradition, specifically from the Vastese area, easily recognizable by its unique "ball" or "flask" shape. This salami, made in natural casing, weighs about 1.4 kg and differs from the Teramo Ventricina, which is soft and spreadable.
Ventricina is a premium cured meat passed down through generations of farming families and appreciated since the Bourbon era. The authentic recipe uses lean cuts of ham, loin, fillet, and pancetta, enriched with natural seasonings such as salt, garlic, ground pepper, and wild fennel. The meat is seasoned with a mince of sweet local peppers from Altino, an Abruzzese town famous for this product and its annual festival dedicated to it.
After resting for 48 hours, the mixture is stuffed into natural casings; traditionally, the pig’s stomach was used, which gives the name "ventricina." Maturation takes at least 30 days, during which the salami acquires its characteristic reddish color and uneven texture, revealing chunks of meat and fat.
The bold flavor of Ventricina is a perfect combination of pork and spices, especially the natural local sweet pepper. Considered one of the best salamis in Italy, Abruzzese Ventricina is a symbol of local gastronomy and Abruzzese culinary tradition.