Salame Ventricina Piccante 1,5 kg circa

Salame Ventricina Piccante 1,5 kg circa

La Ventricina is a seasoned salami typical of the Abruzzo and Molise regions.

Also famous in Calabria is produced with the addition of typical Calabrian chili, which makes it very tasty and unique in its kind.

Made with pure minced pork meat flavored with the addition of sweet and spicy peppers (in Calabria is added local chili pepper), stuffed into veal and tied casings.

The meat is cut by hand in the tip of a knife and is then seasoned. Everything is left to ferment and is not smoked. It is one of the oldest cured meats of the Italian butchery tradition.

INGREDIENTS

pork, salt, dextrose, sucrose, spices, flavorings; antioxidant: E301; preservatives: E252, E250.

FORM

Ventricina has a shape that can not be confused with other cured meats typical of the Italian tradition.

In fact, its shape is very similar to that of a pig's stomach and is called subovoidal. The name Ventricina derives from the fact that before the salami was made to mature in the belly of the animal. Hence the name of ventricina.

NUTRITIONAL VALUES

Energy 1373/330 KJ / Kcal
Fat 24.6g
Of which saturated fatty acids 9.6g
Carbohydrates 1,3g
Of which sugars 0,1g
Protein 25.9g
Sale 4.0g

SHIPMENTS

Possibility of supplying wholesale restaurants, delicatessens, pizzerias all over Europe (we serve: Austria, Belgium, Croatia, Denmark, Finland, Germany, Greece, Ireland, Luxembourg, Malta - Valletta, Holland, Poland, Portugal, United Kingdom, Spain , Sweden, Switzerland, Slovenia).

The product is shipped fresh a few hours from production from Andria in Puglia

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