The name derives from the belly of the pig, in fact in ancient times the stomach of the pig was used for bagging.
The main ingredient is constituted by noble (lean) cuts of pork for about 80%, and the rest by fat cuts. The meat is rigorously cut with a knife point to form irregular cubes of about 3-4 cm (the pieces of the fatty part are smaller).
It is a raw pork sausage, unsmoked and of long maturation, with a large grain and free of additives and preservatives except for salt and spices (chopped dried hot pepper, salt, pepper).
This principle applies in principle only to artisanal production.
The spicy ventricina can be enjoyed in sandwiches, appetizers and happy hour.
Our spicy ventricina from Molise is suitable for all palates, in fact it is not excessively spicy so that everyone can fully enjoy it.