Spicy Ventricina Molisana | Molise.Store
Spicy Ventricina Molisana | Molise.Store
Spicy Ventricina Molisana | Molise.Store Spicy Ventricina Molisana | Molise.Store Spicy Ventricina Molisana | Molise.Store

Spicy Ventricina Molisana

| Shipped in 1 - 3 days

The Ventricina Piccante is a typical sausage of the centre south.

It is prepared with meat with a large and uniform grain.

The intense red color is given by the pepper that characterizes the pleasantly spicy taste.

Product Quantity: about 450 g


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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.

Good to be used also in the seasoning of first courses, as in the ventricina ragout, together with the typical pasta shapes of the territory(spaghetti alla chitarra, sagne a pezzi, cavatelli, fusilli, strozzapreti, ravioli di ventricina).



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

  • Dice the slices of ventricina.
  • Heat plenty of olive oil in a pan, add the cubes of ventricina and fry 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 to mix well the ingredients.
  • Serve and sprinkle with grated or flaked caciocavallo cheese.

Data sheet

Product Quantity
380 g

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