Spicy Ventricina from Molise

The name derives from the pig's belly, in fact in ancient times the pig's stomach was used for sausage making.

The main ingredient is approximately 80% lean pork cuts, with the remainder consisting of fatty cuts. The meat is carefully cut with a knife into irregular cubes of about 3-4 cm (the fatty pieces are smaller).

It is a raw, unsmoked, long-aged pork sausage, with a coarse grain and free from additives and preservatives except for salt and spices (chilli chopped dried pepper, salt, pepper).

This principle applies in principle only to artisanal productions

Spicy Ventricina can be enjoyed in sandwiches, appetizers, and at happy hour.

Our spicy Molise ventricina is suitable for all palates; it's not excessively spicy, so everyone can enjoy it to the fullest.

Also good for seasoning first courses, such as ventricina ragù , together with typical local pasta shapes ( spaghetti alla chitarra , sagne a pezzi, cavatelli , fusilli , strozzapreti , ventricina ravioli)

It is a product subject to natural weight loss and should be consumed after removing the casing.

RECIPE

SPAGHETTI ALLA CHITARRA WITH VENTRICINA AND CACIOCAVALLO

(Spaghetti but also fusilli, gnocchi or other pasta shapes)

• Cut the ventricina slices into cubes.
• Heat plenty of olive oil in a pan, add the ventricina cubes and fry everything for a few minutes.
• Add the tomato puree , salt and cook the sauce for about 15 minutes.
• Cook the pasta. Pour it into the pan with the sauce and toss everything together to combine the ingredients.
• Plate and sprinkle with grated or flaked caciocavallo cheese.