What is this product?
Ventricina Piccante Fini is a whole Italian pork salume, finely ground and seasoned with hot chilli and spices. The reference weighs approximately 2.7 kg and is tied with natural string in netting.
Producer and format
The product is made under the Fini brand and supplied as one whole piece for professional slicing and portioning. The approximately 2.7 kg format supports service over several preparations.
Organoleptic profile
Fine pork texture, a clear chilli heat and a warm spice aroma give this salume a lively, savoury profile. The flavour develops well beside aged cheese, crusty bread and red wine.
Professional uses and dosing
Allow 50 to 70 g per person for a mixed antipasto board, 30 to 50 g for a sandwich or gourmet roll, and 40 to 60 g as a finishing portion on pizza after baking. Adjust to the menu.
Common mistakes to avoid
Do not slice it too thick, serve it warm for a long time or pair it only with very mild ingredients. Keep the chilli in balance with bread, cheese and fresh accompaniments.
Storage and handling
Keep refrigerated between 0 and 4 degrees Celsius. Protect the cut surface after slicing, use clean equipment and consume sliced portions within the period indicated for the product.
LAPA delivery in Switzerland
LAPA delivers refrigerated cured meats from Switzerland to restaurants, pizzerias, hotels, delicatessens and catering kitchens through its regional foodservice service.
Who it is for
Ideal for professional counters, aperitivo service, sandwich stations and kitchens that want a spicy whole salume with a clear portioning format.
