Lambert M. SurhoneISBN: 978-6-1320-0559-5;
Ventricina is delicatessen item commonly found in the Abruzzo Region of central Italy. It is most similar to what Americans refer to as "cold cuts". It is made by taking the best meats of a pig and encasing them in the animals intestines or stomach while they cure. There are two principal types of Ventricina, those of the area in and around the city of Teramo, and others coming from the area of Vasto.This version of ventricina is made from pork meat with added pork fat, the latter encompassing approximately 50-60% by weight of the finished product.
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