Ventricina

Ventricina is a type of luncheon meat made in the Abruzzo Region of Italy. It is made of swine. In recent years there has been an effort to standardize the manufacture of this food item. An Academy of Ventricina was organized to promote this process.

Not far from Valle San Giovanni in the Teramo Provinceo of Abruzzo is the village of Crognaleto known as the ventricino capital of the world. The Crognaleto ventricina is salted, lightly smoked, seasoned for several months or more and served in a raw paste on top of a slice of bread. Sometimes the bread and ventricina are place over the coals of a fire for a short time before serving.

Visitors to Casale have been known to make the 1/2 hour journey from Valle San Giovanni to Crognaleto to sample this Abruzzo delicacy.

The owners of the Italian Kitchen in Pennsville, NJ along with the Roman Pantry in Penns Grove, NJ have been known to make this dish for family members who come to visit from Valle Soprana.

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