A traditional Abruzzese salami, ventricina is a coarsely ground beef and pork product, blended with paprika, garlic, salt, pepper and a hint of chilli and cured for up to 2 months.
A traditional Abruzzese salami, ventricina is a coarsely ground beef and pork product, blended with paprika, garlic, salt, pepper and a hint of chilli and cured for up to 2 months.
