Negroni Salame Ventricina Piccante, the bold soul of central Italy
Negroni Salame Ventricina Piccante is a roughly ground pork salami made to the traditional recipe of Abruzzo and Molise, stuffed into natural casing and hand-tied. It delivers a bold yet balanced heat from red chilli, with fennel and aniseed and a vivid red-orange colour. Sold as a whole piece of about 3 kg, it is built for the deli counter, charcuterie boards and pizzerias. Gluten free and free from dairy derivatives.
What ventricina is and where it comes from
Ventricina is a cured pork salami from central Italy whose origin has been disputed for centuries between Abruzzo and Molise. The version from Montenero di Bisaccia, in the province of Campobasso, is among the most celebrated, while the Abruzzo tradition splits into the Teramo and Vasto styles. It is one of the great spicy salami of the Italian centre-south, defined by its coarse grain and its generous use of chilli pepper.
Negroni, salumi makers since 1907
Negroni is a historic Italian charcuterie house founded in Cremona on 1 September 1907 by Pietro Negroni. Over more than a century the brand has become a national icon of Italian cured meats, recognisable by its star emblem. For this Ventricina Piccante, Negroni doses the red chilli with precision and rounds it out with fennel and aniseed, an approach that keeps the heat lively without overwhelming the palate.
Sensory profile
The slice is compact and soft, with an even red-orange tone that comes from the red chilli. On the palate the heat is clear but balanced, lifted by the sweet aromatic notes of fennel and aniseed. The fat is well distributed through the lean meat, giving a rounded, persistent finish typical of a well-made spicy salami.
Professional uses in the kitchen
- Charcuterie boards: slice thinly and pair with buffalo mozzarella, fresh stracciatella, Taggiasca olives and traditional mostarda for a sweet-savoury contrast.
- Gourmet sandwiches and panini: a generous filling for artisan bread, with soft cheese and grilled vegetables.
- Pizza and focaccia topping: add after baking, never in the oven above 300 C, so the fat does not burn and turn bitter.
- Rustic bakes and stuffed bread: dice into Neapolitan-style panini and savoury pastries alongside fresh ricotta.
- Pasta and risotto base: finely chopped and melted gently as an aromatic fat base for quick spicy sauces.
Service and storage
Bring the salami to a serving temperature of 14-16 C before slicing: serving it straight from the fridge solidifies the fat and numbs both the chilli heat and the aromatics. Keep the whole piece at a temperature of no more than +12 C, away from heat and direct light. Once sliced or removed from vacuum, wrap it in film and store refrigerated at 0-4 C.
Who it is for
A reliable workhorse for Italian restaurants, pizzerias, delicatessens, gastronomie, hotels and catering kitchens that want an authentic Italian spicy salami with a recognised brand. The 3 kg format suits high-rotation deli counters and professional kitchens.
Distribution and logistics by LAPA
LAPA ships salami, cheese and Italian specialities throughout Switzerland from its central climate-controlled warehouse in Embrach (Zurich), keeping the cold chain steady at 2-4 C. Our own refrigerated fleet delivers regularly in Zurich, Winterthur, Uster, St. Gallen and the Aargau region (Aarau, Baden, Wettingen). For Ticino, French-speaking Switzerland, Graubunden and alpine areas we rely on food-grade partner couriers such as Swiss Post, Planzer, Galliker and Camion Transport, with delivery in 24-48 hours in certified insulated packaging. We serve both professional clients (B2B) and private customers (B2C).
