Meats and cured meats

Ventricina teramana (spreadable Teramo salami)

Ventricina teramana: a soft, spreadable salami from the Teramo hills

Around Teramo, ventricina takes a different turn: finely minced trimmings of ham and head, pork belly and lard make a rich, soft paste meant for spreading. Orange zest, rosemary, garlic, fennel, pepper and chilli give it a round, spicy flavour. It is a traditional agri-food product (PAT) of Abruzzo, listed separately from the Vasto ventricina.

• Pale and pinkish, flecked with spices and bits of orange zest
• Fat makes up 50-60% of the mix, which is what gives it a creamy texture
• It can be eaten after a few weeks, but is at its best after three months of curing

How to enjoy it. Spread it on a slice of country bread, the way it is most often eaten. When only a few days old, it also goes into pasta sauces.

Production areas

Abruzzo

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