With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
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With Ventricina we mean the product prepared with the dough of the meat, chopped in medium cut, obtained from the shoulder of pigs, with fat well chosen from the lard of the front of the lombo, near the capocollo, salt and sauce of sweet and spicy chili.
The shape is similar to a cylindrical figure, of the average length of about 50 cm and of the diameter of about 10 cm. The seasoning of Ventricina is made in the natural state for about five days.
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