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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.
📍 ZAINO IF&B
(Southeast Asia) SATHUPRADIT
62/2-3 Soi Sathu Pradit, Bang Phong Phang, Yan Nawa, Bangkok 10120
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