It happens all the time.
Someone orders Ventricina, receives it, opens it, and says:
"Wait... this isn't spreadable?"
No, it isn't.
And no, that's not a defect.
It's simply a completely different product from the one they may have tried before or seen in a shop in the province of Teramo. Same name, same region, but two cured meats with very little in common.
Here's why.
Same Region, Two Distinct Traditions
Ventricina is a traditional cured meat from Abruzzo. So far, so good.
The confusion begins because the name Ventricina actually refers to two different specialties, each born in a different part of the region, made with different cuts of pork, different production methods, and a completely different philosophy.
On one side is the Vastese area, in the inland part of the province of Chieti, close to the Molise border.
On the other is the Teramano area, among the hills and mountains surrounding the Gran Sasso and the Monti della Laga.
Same region. Same name. Two entirely different products.
Teramana Ventricina: made to be spread
Teramana Ventricina is traditionally made using pork trimmings from ham and head meat, along with pork belly and lard. Once trimmed, everything is finely minced, often twice, to create a smooth mixture.
The meat is then seasoned with salt, black and white pepper, sweet and hot chili pepper, garlic, fennel seeds, rosemary, and orange zest.
That fine grinding process is what gives Teramana Ventricina its famous spreadable texture. It isn't a stylistic choice—it's the natural result of the ingredients and the way it's made.
Its fat content typically ranges between 60% and 70% of the mixture. That exceptionally high proportion of fat creates the soft, creamy consistency that makes it perfect for spreading on warm toasted bread.
The finished product is pale pink in color, dotted with finely minced ingredients. Its flavor is rich and rounded, with the aromatic notes of herbs and spices creating either a mild or spicy profile, depending on the recipe.
The curing period is relatively short. It can be enjoyed after just a few weeks, although around three months is generally considered ideal. It is also commonly sold in glass jars.
Vastese Ventricina: A Completely Different Philosophy
Our Ventricina is something else entirely.
Traditional artisanal Vastese Ventricina is made with approximately 80% lean, premium pork cuts, while only about 20% consists of fatty cuts.
Exactly the opposite of the Teramana style.
The meat is never minced.
Instead, it is cut by hand with a knife into large, irregular pieces. The coarse texture you see when slicing it isn't a flaw—it's proof that every batch has been prepared by hand, one piece at a time.
The seasoning is intentionally simple: sweet or hot dried red pepper, fennel seeds, and black pepper.
No garlic.
No rosemary.
No orange zest.
Dried red pepper is the defining ingredient, giving Vastese Ventricina its deep ruby-red color that immediately distinguishes it from its much paler Teramana counterpart.
The curing period lasts at least 100 days.
Those hundred days cannot be rushed. They allow the meat to lose moisture naturally, concentrate its flavors, and develop the firm texture and complexity that make this salami instantly recognizable.
It isn't spreadable.
It's meant to be sliced.
The differences at a Glance
| Ventricina Vastese | Ventricina Teramana | |
|---|---|---|
| Area | Upper and Middle Vastese (CH) | Gran Sasso and Monti della Laga (TE) |
| Meat | 80% lean noble cuts | 30-40% trimmings, head, pancetta |
| Fat | 20% | 60-70% |
| Processing | Knife-cut, coarse grind | Fine, repeated grinding |
| Spices | Dried pepper, fennel, pepper | Garlic, rosemary, orange peel, chili pepper |
| Color | Intense red | Light, pinkish |
| Texture | Firm, sliceable | Soft, spreadable |
| Curing | Minimum 100 days | A few weeks, ideal 3 months |
| Storage | In natural casing | Casing or glass jar |
| Slow Food Presidium | Yes | No (Ark of Taste) |
Why People Often Confuse Them
The shared name creates a lot of misunderstanding.
Someone who has enjoyed spreadable Teramana Ventricina on toasted bread and later orders "Abruzzo Ventricina" online naturally expects the same product.
Instead, they receive ours: deep red, firm, intensely aromatic, and flavored with dried red pepper.
Different.
Not better.
Not worse.
Simply different.
Vastese Ventricina is one of Italy's most highly awarded traditional cured meats. It won the Italian Salami Championship organized by the Accademia delle 5T in 2009, 2016, and 2017—three national titles earned through craftsmanship, quality meat, and time-honored production methods.
This is the Ventricina we make.
Nicola and Alfredo still prepare it using the same premium cuts, hand-cut with a knife, without preservatives, and cured patiently for as long as nature requires.
If you're looking for something to spread on bruschetta, Teramana Ventricina is exactly the right choice and deserves its place in Italy's culinary tradition.
If you're looking for a salami to slice thick for a charcuterie board, to enrich a traditional ragù, or simply to experience what carefully selected pork and slow curing can achieve, then you're looking for Vastese Ventricina.