Ventricina
Template:Short description Template:Italics title
Script error: No such module "Lang". is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy.[1][2] Its most common artisanal version, Script error: No such module "Lang"., from the Vasto area, is made with large pieces of fat and lean pork.
The meat is pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach.[3]
The name derives from the belly of the pig giving the sausage its typical subovoid shape. It is officially recognised as a traditional agri-food product of Abruzzo (Script error: No such module "Lang".).[4][5]
See also
Script error: No such module "Portal".
References
<templatestyles src="Reflist/styles.css" />
- ↑ Script error: No such module "citation/CS1".
- ↑ Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage. Amadoro, Carmela; Rossi, Franca; Poltronieri, Palmiro; Marino, Lucio; Colavita, Giampaolo. Applied Sciences (2076-3417), 20763417, December 2022, Vol. 12, Issue 24.
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
Script error: No such module "Check for unknown parameters".