Ventricina facts for kids
Ventricina is a special kind of sausage made from pig meat. It comes from the Abruzzo region in central Italy. You can think of it like some types of "cold cuts" you might find in a deli.
Traditionally, ventricina is made by putting meat into a pig's intestines or stomach. This helps the meat age and develop its flavor. There are two main kinds of ventricina, named after the areas where they are made: one from around the city of Teramo and another from the area of Vasto.
Contents
What is Teramo Ventricina?
This type of ventricina uses pork meat mixed with extra pork fat. About half of the finished sausage is fat. The meat and fat are ground together very finely.
What Spices are in Teramo Ventricina?
Many different spices are added to the mixture. These often include garlic, salt, black pepper, white pepper, and hot or bell peppers. People also add orange peel, rosemary, bell pepper paste, and fennel seeds. Sometimes, other spices are used depending on what the person making it likes best.
How is Teramo Ventricina Made and Eaten?
In the past, this mixture was put into a pig's bladder, stomach, or intestines. Today, some people use artificial casings or store the mixture in glass jars. Ventricina is usually hung in a cool, dark place for several months to age.
Ventricina from Teramo is often eaten when it is still quite young, after aging for just a few months. Many people enjoy spreading this tasty sausage on a slice of bread. You can even grill or bake the bread slices to make a type of bruschetta.
What is Vasto Ventricina?
Compared to the Teramo type, Vasto ventricina has less fat. It usually contains about 30% fat. The meat in this sausage is cut into larger pieces, about two centimeters (or less than an inch) big.
What Spices are in Vasto Ventricina?
The spices used in Vasto ventricina include bell peppers, hot peppers, fennel seeds, and ground pepper.
See also
In Spanish: Ventricina para niños
