Ventricina Salami Spicy

A spicy salami produced by the fermentation of raw meat, mainly mince, bacon and shoulder, coarsely ground, mixed with salt and various other natural spices and left to mature in a controlled environment.

Originally, the mixture was filled into a sheep’s stomach (ventre in Italian), hence the name Ventricina. The flavour is strong and therefore this salami goes best with unsalted bread.

Gluten free and without without milk derivatives.