Ventricina di Montenero di Bisaccia

Ventricina di Montenero di Bisaccia is a premium cured meat produced in Lower Molise using noble cuts of pork (prosciutto, lonza, spalla) hand-cut with a knife and seasoned with sweet and spicy paprika powder, fennel seeds, and salt.

The mixture is stuffed into either the bladder or stomach of the pig and aged for at least 3-4 months in cool cellars. What makes it distinctive is the coarse grain of the meat, visible when sliced, and the reddish-orange color imparted by the paprika.

A Slow Food Presidio product, Ventricina di Montenero di Bisaccia is considered one of the most refined cured meats of Southern Italy. It is sliced thick and enjoyed with rustic bread.