SALAMI VENTRICINA
Well-defined aromas of cured meat, pepper, paprika and chilli, with fresh notes of fennel seeds. A captivatingly generous seasoning and spiciness tempered by fennel on the palate.
| energy | 329 kcal |
|---|---|
| fat | 25 g |
| of which saturates | 10 g |
| carbohydrate | 0 g |
| of which sugars | 0 g |
| protein | 26 g |
| salt | 4,2 g |
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History and
interesting facts
Salame typical of Abruzzo and Molise. Born as poor salame, it owes its name to "belly" for the type of casing historically used. The selected meats are cut by "knife tip"; then pancetta and curing made up of salt, pepper, paprika, chili and fennel seeds are added. The paste is stuffed into natural hog casing and tied by hand. The maturation is long and slow.
Organoleptic
properties
Large, handcrafted appearance. Beautiful bright red-orange color, cohesive slice, smooth texture. Complex, spicy, captivating aroma. Upon tasting, the texture is remarkable, the sweet-spicy flavour with spicy notes is dampened by the freshness of fennel seeds, all supported by the flavour of matured meats.
Cut into thin slices by means of a slicer and arrange them on the plate in a wavy, fluffy pattern. Alternatively, cut thicker slices with a knife. Decorate with pairing foods.
Pairing and Wines
With Salame Ventricina we recommend delicate foods such as bread, steamed potatoes or with other sharp flavours such as ripened caciocavallo and ripe tomato. Excellent in the preparation of delicious sandwiches.
It pairs well with powerful, structured wines with a few years of aging. We recommend Cirò Rosso CDO with a ruby red color, a delicate, intensely vinous aroma and a dry, full-bodied flavour.
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