Ventricina
The ventricina is a type of pork sausage made in Abruzzo . The name is derived from the Italian word ventre = belly, as the pig's stomach is used as a sausage casing.
preparation
In preparation , the sausage casings ( natural intestines , stomach and bladder) are marinated in a mixture of water, vinegar, orange peel, garlic and bay leaf. Fat pork, bacon and muscle meat, which is typically seasoned with table salt, pepper and chili, are chopped up to make the sausage mixture. After being lightly smoked, it matures for up to 100 days.
Ventricina Teramana
In Teramo the pork is mixed with pork fat. The fat content is 70–80% of the mixture. Meat and fat are finely chopped and garlic, salt, ground white and black pepper, red chiles and paprika, rosemary, pepper paste, seeds of fennel are added. Sometimes other spices from Abruzzo are added. The mixture is filled into natural pig intestines, and synthetic sausage skin or glass containers have recently been used.
Ventricina del Vastese
A different recipe is used in Vasto . Only the etymological origin is the same as with the Ventricina Teramo, because the belly (stomach of the pig) was used as sausage skin. The basic ingredients, the cutting and mixing processes, and the spices are very different. Vasto Ventricina contains a lower minimum percentage of fat (25% of the mixture) and high quality pork cuts: ham, loin , fillet . The meat is cut into cubes no less than 2 cm. The spices are pepper, chopped paprika, and fennel seeds. In 2009 Vasto's Ventricina won the Italian championship.
Individual evidence
- ↑ Ventricina Teramana ( Memento of the original from June 19, 2009 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (Italian)
- ↑ Ventricina del Vastese (English and Italian)
