Top 4 Abruzzese Sausages and Salamis

In the heart of the beautiful Abruzzo region, in the picturesque village of Furci, lies the family-run butcher shop Ventricine Racciatti—a symbol of authenticity, quality, and passion for traditional cured meats. For over three decades, the Racciatti family has been dedicated to preserving original recipes and artisanal craftsmanship, passing down a rich gastronomic heritage from generation to generation. Ventricine Racciatti is renowned for its most prestigious product, Ventricina del Vastese, distinguished by its rich aroma, full flavor, and exceptional texture. In addition to this delicacy, their assortment includes Capocollo, Schiacciata al Vino Cotto, traditional pork and liver sausages, pancetta, and lonzino. Each product is carefully crafted to provide a unique gastronomic experience. The combination of old family recipes and the highest hygiene standards makes Ventricine Racciatti a synonym for authenticity and impeccable production. With strict adherence to HACCP protocols, the company guarantees safety and top-quality in every product. Expand

La Genuina is a family-run salumificio located in the picturesque village of Carunchio, in the Abruzzo region of Italy. They specialize in the production of traditional cured meats, with a particular focus on the renowned Ventricina del Vastese. La Genuina takes pride in preserving traditional production methods, seamlessly blending them with modern techniques to ensure the highest quality of their products. Their commitment to authenticity and excellence makes them a distinguished producer in the region, offering lovers of cured meats a truly unique gastronomic experience.Expand

Fattorie del Tratturo is a renowned producer of cured meats located in the Abruzzo region, in the small Italian village of Scerni. The company was founded in 1993 by brothers Antonio and Luigi Di Lello, with the aim of preserving and enhancing the traditional production of meat delicacies native to this region. Their specialty is Ventricina del Vastese, a cured meat delicacy made using an authentic recipe. The meat for their products comes from selected farms in central Italy, with a particular focus on free-range pig farming, emphasizing eco-friendly practices and chemical-free feed. By using traditional methods such as drying and natural aging, Fattorie del Tratturo's products retain the authentic flavors and rich textures characteristic of true Italian charcuterie.Expand

VerdeBios is an Italian organic agricultural company dedicated to producing and distributing high-quality organic products that promote a healthy lifestyle and sustainability. Located in Celenza sul Trigno, in the province of Chieti, VerdeBios combines tradition and innovation in cultivating ancient grain varieties, producing pasta, flour, semolina, extra virgin olive oil, organic meat, eggs, and cured meats. In addition to agricultural production, the company operates a store in Vasto, offering a wide range of organic products, including freshly baked bread, fruits, vegetables, vegan specialties, and eco-friendly cosmetics, while the BIOBAR allows visitors to enjoy healthy organic breakfasts and freshly prepared meals. VerdeBios is committed to preserving nature, supporting local producers, and providing products that strike the perfect balance between taste, quality, and well-being for both the body and the environment. Expand

Ventricina is a renowned Italian cured sausage, produced in the regions of Abruzzo and Molise. There are two main, significantly different varieties of this Italian delicacy produced in Abruzzo. Ventricina del Vastese is a hard, cured sausage made with coarsely chopped lean pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds - it is usually enjoyed thickly sliced and paired with crusty bread. On the other hand, ventricina Teramana is a soft, spreadable variety made with fattier parts of pork, lard, garlic, rosemary, fennel seeds, peperoncini, orange zest, and salt. It is best enjoyed spread over slices of homemade bread and paired with a glass of local red wine. The region of Molise also has its take on this treat: Ventricina di Montenero di Bisaccia, made with pork from local pigs that feed exclusively on cereals and dried legumes.Expand

Ventricina del Vastese is a renowned cured salami from Abruzzo, made with coarsely chopped pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds. After drying, ventricina is cured, most of the mold is removed, and the salami is then coated with lard. Ventricina del Vastese has a red interior dotted with pieces of fat, while the flavor is primarily spicy with hints of citrusy notes, due to a custom of washing the natural casings in orange and lemon water. Ventricina del Vastese can be chopped and used to flavor the ragù, but most commonly it is enjoyed on its own, thickly sliced and paired with crusty bread on the side.Expand

Mortadella di Campotosto is a traditional cured meat product originating from the town of Campotosto in the Abruzzo region. It is made primarily from finely minced lean pork, often using shoulder and leg cuts, which is mixed with some minced pancetta and seasoned with salt, pepper, and white wine. A distinctive feature of Mortadella di Campotosto is the central strip of lard running through the salami, which enhances its flavor and adds a creamy texture. The seasoned meat mixture is encased in natural pork intestines and tied with twine to form small, plump, ovoid shapes. The salamis are then hung to dry and cure for about three months in a controlled environment, deepening the flavors and forming the texture. Mortadella di Campotosto has a rich, savory flavor with a balanced blend of spices and a smooth texture from the lard core. It is typically sliced thinly and enjoyed as part of antipasti platters, with bread, or incorporated into various traditional Italian dishes. Expand

Ventricina Teramana is a soft, spreadable sausage prepared around the Abruzzan city of Teramo. Made with fattier parts of pork, lard, garlic, rosemary, fennel seeds, peperoncini, orange zest, and salt, ventricina Teramana is either placed in natural casings or preserved in sterilized glass jars. This flavorful sausage is best enjoyed spread on crusty bread, then shortly grilled - the ventricina-flavored bruschetta tastes even better when accompanied by a glass of local red wine such as Montepulciano d’Abruzzo.Expand