Ventricina is a typical product coming from Abruzzo and Molise. It is made up of low-fat meat, grinded in large grain, and of diced bacon. The orange-red slice unveils distinctively the fat and low-fat sections. The fragrance reaches vigorously to the nose, recalling the fresh baked bread and the fresh mosses or moulds of the underbrush. The taste is irresistible, sweet and spicy at the same time, due to the presence of the red chili pepper. The fennel seeds introduce a note of Mediterranean scrub. The cut should be thin and round, and the favourite match is the one with the Ciambella, typical south Italian bread, that can be however found easily everywhere in Italy.