Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Ventresca PDF Print E-mail

In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the salting and flavouring of gutted pork belly. Once the rind has been removed, the bacon is placed under salt with the other parts of the pig and subsequently flavoured with pepper and spices, rolled up and wrapped in the same way as the capocolli (neck of pork) and lombetti (pork loin) cold cuts.

It is easy to recognize because circles of fat and unusually pink-coloured lean circles can be seen in the slices. It is ready for use immediately and is eaten by cutting off slices time by time, eliminating the outer skin. It is particularly suitable for appetizers and snacks.

A variation of the ventresca is pancetta tesa, or stretched bacon. In this case, the rind is not removed and it is recommended for making sauces, stuffing and fried bases.


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