The Ventricina Piccante is a classic salami made from quality pork meat which is coarse ground and seasoned with pepper, ground pepperoncino chillies and paprika.
It is cured for around 60 days and presents a lovely brick-red colour. Ventricina is very tasty with a delightful chilli kick which slowly develops in the mouth.
HOW TO USE SUGGESTIONS
It is perfect thinly sliced for any platter of cold meats and roast veg.
Try Ventricina also with soft cheeses eg. Mozzarella.
Ventricina’s distinctive spicy charm cannot be bettered on a pizza
Perfect cut into strips and added to a tomato based pasta sauce.
Try Ventricina with melted cheese on top of thick toasted bread with a little garlic rubbed and a drizzle of olive oil as a tasty bruschetta.
Cut into strips or thin slices, it makes a fabulous addition to all kinds of salads.
Of course a spicy ventricina will form the base of a supremely satisfying panino!