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Bontà di Fiore - Ventricina del Vastese - Quarter - Presidio Slow Food - 300 g
With the best cuts of pork seasoned with salt, sweet and spicy pepper powder, fennel seeds and black pepper, we obtain our artisanal Ventricina. After 24 hours, the meat absorbs all the spices, so we proceed to the casing and the first natural aging for about 90 days between November and February, taking advantage of the Abruzzo hinterland microclimate.
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Information
| Package | 300 g |
| Certifications | Slow Food, Gluten Free |
| Region | Abruzzo |
| Nation | Italy |
Description
With the best cuts of pork seasoned with salt, sweet and spicy pepper powder, fennel seeds and black pepper, we obtain our artisanal Ventricina. After 24 hours, the meat absorbs all the spices, so we proceed to the casing and the first natural aging for about 90 days between November and February, taking advantage of the Abruzzo hinterland microclimate. Afterwards our butcher masters proceed to the larding, covering Ventricina with a natural layer of lard and allowing it to mature for a further 6 months.
- Craftsmanship
- Knife pointed cuts
- Minimum months of natural seasoning
- Only by fine cuts (75% ham 25% bacon)
- Only Vastese “Corno di Capra” Pepper
- Lactose free
- Gluten free
- Only Italian meat
- Presidio Slow Food
