VENTRICINA
It is the typical salami of the internal area of Abruzzo that borders on Molise where Altobello born, the Alto Vastese area.
The name derives from the use of the belly for the bagging and the main characteristic is given by the bright red color determined by the use of the pepper inside the dough. The pure pork meat is coarsely chopped, salted, spicy, bagged and subjected to a slow and adequate seasoning.
THE QUEENS OF
Alto Vastese area
VENTRICINA A PALLA (rounded ventricina)
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2 / 3 months
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0,8 / 1,5 kg
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VENTRICINA ARTIGIANALE (artisanal)
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8 months
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1,2 / 1,8 kg
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VENTRICINA LUNGA (long size)
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2 / 3 months
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2,5 / 3 kg
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VENTRICINA PICCOLA (small)
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40 / 60 days
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0,3 / 0,6 kg
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The company philosophy wants that every product is selected with meticulous criteria and spices are no exception: inside the dough of all Altobello's ventricines meat is in fact used exclusively the sweet pepper of Altino area, produced of excellence that does not fear competition.