Ventricina del Vastese is a traditional cured meat from Abruzzi and Molise.
In order to make Ventricina, the pork meat is manually cut in big cubes, added sweet or hot red pepper and stuffed in a natural pig intestine.
Ventricina matures at least four months in a cave. Preservatives and allergenes free.
Ventricina del Vastese is a Slow Food Presidium.