Coati Spicy Ventricina: bold character from the Italian salumi tradition
Coati Spicy Ventricina is a coarse-grain aged pork salami seasoned with chilli and spices, sold as a whole vacuum-packed piece of about 4 kg (variable weight). Gluten-free and dairy-free, it delivers 25 g of protein and 301 kcal per 100 g, with an intense, warming flavour that makes it a signature cured meat for charcuterie boards, panini and pizza in professional kitchens.
What is Ventricina
Ventricina is a traditional spicy salami from the salumi heritage of central-southern Italy. Its hallmark is the coarse, knife-style cut of the pork and a generous seasoning of chilli pepper, slowly cured until the flavour becomes deep and enveloping. Unlike fine-grain salami, every slice shows large pieces of lean meat and fat in a rustic mosaic.
The producer: Salumificio F.lli Coati
This ventricina is produced by Salumificio F.lli Coati S.p.A. of Marano di Valpolicella, in the hills of Valpolicella near Verona (Veneto). The Coati family has been making salumi for four generations, since the early twentieth century, combining traditional recipes with one of the most modern production facilities in the Italian cured-meat sector. Their philosophy: quality takes patience and slow curing times.
Organoleptic profile
Deep red slice with evident coarse grain, marked aroma of chilli and Mediterranean spices, full and savoury taste with a persistent spicy finish that never covers the sweetness of the pork. The texture is tender yet compact, ideal for slicing by machine or by knife.
Professional uses
Slice at 2-3 mm for charcuterie boards and antipasti all'italiana. Use thicker 5 mm slices in hot panini and focaccia farcita, where the fat melts slightly and releases the chilli aroma. Cut into julienne strips for pizza: add after baking to preserve the spicy notes. Dice it to enrich pasta sauces, sugo all'arrabbiata or rustic frittatas. One 4 kg whole piece yields high portion counts with minimal trim waste.
Pairings
Aged cheeses such as pecorino and provolone, durum-wheat bread, taralli, grilled vegetables in oil and structured red wines. On a mixed board, balance its heat with creamy fresh cheeses like burrata or stracciatella.
Technical details and storage
Whole piece, vacuum-packed, about 4 kg variable weight. Non-edible casing. Store at 0-4 C. Once opened, keep refrigerated, protect the cut surface with film and use within a few days for best slicing quality. Gluten-free and dairy-free: suitable for menus with gluten and lactose restrictions.
LAPA 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, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Montreux), Valais and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who it is for
Restaurants, pizzerias, delicatessens, hotels, catering services, Italian grocery stores and private customers looking for an authentic spicy Italian salami in a foodservice format with controlled food cost per portion.
