Salame Piccantino Ventricina — the spicy salami of Abruzzo
Salame Piccantino Ventricina by Salumificio Sorrentino is a spicy pure pork salami inspired by the ventricina tradition of southern Abruzzo, sold as a whole vacuum-packed piece of approx. 2 kg. Coarse-ground pork, sweet pepper paprika and chilli give it an intense red colour and a warm, balanced heat that makes it a bestseller on professional slicing counters.
What is ventricina
Ventricina is the most iconic cured meat of the area between Abruzzo and Molise. Born as a farmhouse salami, it is characterised by coarsely cut pork seasoned with ground sweet and hot peppers instead of the usual black pepper. The result is a rustic, aromatic salami with a vivid red slice and a generous, never aggressive spiciness.
The producer: Salumificio Sorrentino
Salumificio Sorrentino was founded in 1982 by master butcher Marino Sorrentino in Mozzagrogna, in the province of Chieti (Abruzzo). Today the family company, now in its third generation, manages the entire production cycle within its own plant and holds BRC and IFS certifications, with a catalogue of over 90 cured meat specialities.
Sensory characteristics
The slice is compact and bright red, with visible coarse grain. The aroma is intensely spiced, with notes of sweet pepper and chilli; the taste is savoury and warm, with a pleasant lingering heat and a soft, melting texture typical of ventricina-style salami.
Professional uses
Ideal for charcuterie boards alongside pecorino and caciocavallo cheeses, for gourmet sandwiches and piadinas, as a topping for pizza with ventricina added after baking, and diced in pasta sauces such as sugo alla ventricina with tomato. Slice it 2-3 mm thick at room temperature to release its full aroma.
Storage and shelf life
Store the vacuum-packed whole piece refrigerated at 2-4 °C. After opening, wrap the cut surface and keep refrigerated, consuming within a few weeks. Bring to room temperature 15 minutes before slicing for the best flavour profile.
Delivery and logistics
B2B and B2C refrigerated delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Davos, Chur) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who it is for
Designed for delicatessens, butcher counters, Italian grocery stores, restaurants, pizzerias, hotels and catering services looking for an authentic spicy Abruzzo salami in a convenient whole 2 kg format, as well as private customers passionate about Italian cuisine.
