Ventricina di Montenero di Bisaccia

Montenero di Bisaccia, Molise

Ventricina di Montenero di Bisaccia – photo gamberorosso.it

Spreadable pork sausage similar to Ciauscolo; flavored with chili.

Ventricina in Molise is associated with the Trigno valley, and to be precise, the place where the river leaves the green gorges of High Molise and it flows towards the sea. For the villages from Montefalcone to Petacciato, it is a kind of gastronomic brand. A dry, good smelling tasty sausage, seasoned by cold winds going upstream from the sea, fragrant and colored by “pepedigne” which all it penetrates.

Preparation technology.
The pieces of meat choices (especially ham) cut large (they can weigh up to one hundred grams) more pieces of hard fat, percentage ranging from 2 to 5% of the total weight, are seasoned with salt, paprika, fennel flowers and to taste, a pinch of chili for the hot version.

It remain about 24 hours under aromas before being sacked in bladder interspersed with bits of pork fat, which prevents dehydration.

It is important to press well to remove the air of the interstices. It’s the Molise version of the ventricina of Guilmi.

Composition.
a) Raw material: pieces of lean meat derived solely from the leg of pork, hard fat of pigs reared in the methods and traditional food.
b) Technological: salt, paprika, pepper, fennel flowers.
c) Additives: none

Maturation.
For fifteen days in a heated and well ventilated.

Aging period.
In the cellar for a year and a half, longer maturation are not recommended. When ready, the ventricina is covered with 2-3 mm of melted lard to survive in the summer heat without alteration.

Production area.
Throughout the province of Campobasso, famous ones of Montenero di Bisaccia.

Source: Atlas of typical Italian products, Insor, 1989-1995

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