{"id":4388,"date":"2020-03-29T19:43:37","date_gmt":"2020-03-29T17:43:38","guid":{"rendered":"https:\/\/www.caseificiodinucci.it\/?post_type=product&p=4388"},"modified":"2021-02-27T23:32:49","modified_gmt":"2021-02-27T22:32:49","slug":"ventricina-del-vastese-presidio-slow-food","status":"publish","type":"product","link":"https:\/\/www.caseificiodinucci.it\/en\/shop\/salami\/ventricina-del-vastese-presidio-slow-food\/","title":{"rendered":"Ventricina del Vastese Presidio Slow Food"},"content":{"rendered":"
\n\n

Ventricina del Vastese<\/strong>\u00a0is a traditional cured meat from Abruzzi and Molise.<\/p>\n

In order to make Ventricina<\/strong>, the pork meat is manually cut in big cubes, added sweet or hot red pepper and stuffed in a natural pig intestine.<\/p>\n

Ventricina<\/strong> matures at least four months in a cave. Preservatives and allergenes free.<\/p>\n

Ventricina del Vastese is a Slow Food Presidium.<\/strong><\/p>\n

\n\n\"Ventricina<\/span>\n\n

Nutrition facts:<\/h4>\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n\n

NUTRITION FACTS<\/strong><\/p>\n

SERVING SIZE (100 g)<\/strong><\/p>\n<\/td>\n<\/tr>\n

Energy value<\/td>\n363 Kcal \u2013 1506 kJ<\/td>\n<\/tr>\n
Total fat<\/td>\n26,2 g<\/td>\n<\/tr>\n
\u2003Saturated fat<\/td>\n11,7 g<\/td>\n<\/tr>\n
Total Carbohydrate<\/td>\n< 1,0 g<\/td>\n<\/tr>\n
\u2003Sugars<\/td>\n0 g<\/td>\n<\/tr>\n
Proteins<\/td>\n26,2 g<\/td>\n<\/tr>\n
Sodium<\/td>\n4,6 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • Product code: <\/strong>V26<\/li>\n
  • Weight:<\/strong> 300-350 g<\/li>\n
  • Ingredients: <\/strong>pork meat (thighs, loin), salt, sweet pepper from Altino. Only for the spicy version \u2013 red hot pepper<\/li>\n
  • Features:<\/strong> vacuum packed with nutritional facts label<\/li>\n
  • Best before: <\/strong>9 months<\/li>\n
  • Keep at a temperature lower than 12\u00b0 C<\/strong><\/li>\n
  • Producer: <\/strong>Azienda Agricola Piccirilli Michele<\/li>\n
  • Location:<\/strong> Roccaspinalveti (CH)<\/li>\n
  • Origins of meat<\/strong>: Italy<\/li>\n<\/ul>\n
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