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Essentially there are two types of Ventricina, both prepared in Abruzzo: the "VENTRICINA OF CROGNALETO" and the "VENTRICINA OF GUILMI". The first one is made by grinding finely those parts of the pig which usually cannot be utilized, and which are slowly stuffed in the pig's stomach which has been washed with water and vinegar (the name probably derived from "ventre", stomach). The stuffing to which hot and sweet peppers are added, is so soft that it can be spread on slices of home made bread preferably toasted.
For the preparation of the second type, the "VENTRICINA OF GUILMI", better cuts of pork are used, cut in larger chunks, to which are added small pieces of fat, which makes the mixture soft and tasty. It is flavored with fennel seeds, hot pepper, sweet pepper and salt. This results in a classical sausage stuffing consistency and therefore it is served in slices. |
