Comparable to what americans usually refer to as ‘cold cuts’, it is a typical italian cured meat, bagged in the traditional natural gut with its typical  cylindrical, slighty curved shape. It is a medium grinded product, of relevant dimensions, obtained from a mix of select meats, intelligently salted and peppered.
We introduce it in our own recipe, which draws directly from the family tradition of sila altiplan. It is appreciated for his strong taste, especially in the calabrian chili pepper spiced version.
‘ventricina’ has a rich taste, and is perfect when accompained with traditional bread and marinated vegetables, but it is excellent also with apples that will temper its decised flavour.