Ventricina teramana

The production area is between the hilly and mountainous slopes of Gran Sasso and Monti della Laga.
‘Ventricina’ is a spreadable cured pork meat characterized by pale colour and spicy taste.
It is  particularly ‘fat’ (50-60% of the mixture) and it is made up of ham, cheek lard, bacon and lard, finely minced and mixed with salt, garlic, pepper, rosemary, peperoni and chilly.
According to the old tradition, the mixture should be preserved in the stomac or bladder pork but nowadays it is commonly preserved in jars.
This product can be consumed after few days after the preparation or after 90 days maturation in humid and fresh environment.