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.
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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.
