Ventricina del Vastese is an authentic cured meat specialty from the Vastese region, known for its intense flavor and distinctive orange-red color, which comes from ground red pepper. This delicacy is made from the highest quality cuts of pork, hand-cut into medium-sized pieces and mixed with fat.

After resting overnight, the mixture is seasoned with salt, black pepper, wild fennel, garlic, and a blend of sweet and spicy red peppers. Traditionally, it is stuffed into natural pork bladders, giving it its characteristic round or pear-like shape.

The drying process lasts at least 100 days, allowing the flavors to fully develop and the texture to become firm and rich.