Ventricina del Vastese at a glance
Ventricina del Vastese is a rustic Abruzzese salami, coarsely ground and cased in a natural bladder, weighing about 2 kg, made by Salumificio Sorrentino. Unlike the spreadable Teramana type, the Vastese is a firm, sliceable salami flavoured with sweet dried pepper and chilli. Made with pork and natural flavourings and matured for several months, it has a deep, spiced, savoury profile. Gluten-free; contains milk.
What is Ventricina del Vastese?
Ventricina del Vastese is a traditional cured salami from the Vastese hills, in the province of Chieti (Abruzzo). Its name comes from the pig's bladder (ventre) used as casing, a farmhouse technique to preserve the meat through the year. Coarsely ground pork is seasoned with sweet dried pepper and chilli, cased and slowly matured. Unlike the soft, spreadable Teramana ventricina, the Vastese is compact and is sliced like a salami.
Salumificio Sorrentino, Abruzzo
Salumificio Sorrentino produces this ventricina in Mozzagrogna, in the province of Chieti, in the heart of Abruzzo's cured-meat tradition. The bladder casing and a maturation of several months in the ventilated hill climate give the salami its firm bite, amber-red colour and warm, spiced aroma. After about 60 days the surface is traditionally coated with lard (sugna) to protect it and refine the curing.
How to serve it
Slice it fairly thick to show the coarse grain and serve on charcuterie boards and antipasti with country bread. It pairs beautifully with fresh and pasta-filata cheeses such as provola and stracchino, and with a robust Montepulciano or Cerasuolo d'Abruzzo. It can also be diced into hearty sauces or used as a punchy pizza topping. Bring to room temperature before serving to release the aroma.
Specifications, allergens and storage
Coarse pork salami in natural bladder, about 2 kg. Ingredients: pork, salt, milk proteins, dextrose, sugar, natural flavourings; antioxidants E300, E301; preservatives E250, E252. Non-edible casing. Allergens: contains milk; gluten-free. Meat of EU origin, produced in Italy (Abruzzo). Keep refrigerated; the whole piece is protected by its lard coating. After cutting, wrap the exposed face and refrigerate, consuming the cut surface within a few days.
Who it is for and LAPA delivery
Ventricina del Vastese suits restaurants, delis, wine bars and caterers building Italian charcuterie boards and regional antipasti. LAPA delivers it refrigerated across Switzerland six days a week with no minimum order; from Zurich and Lugano to Bern, Basel and Geneva orders arrive the next day, with partner carriers such as Swiss Post and Planzer serving areas outside the LAPA fleet routes.
