Ventricina Salami De Palma - 200g Sliced

$20 $25

This salami is not like the others. Hailing from the Abruzzo region of Italy this is an iconic course salami that has featured on none other than Peter Gilmore's (Quay & Bennelong) menu's. This incarnation of the Ventricina was served beautifully alongside pickled cipollini onion & green olive butter at Gilmore's Cured and Cultured bar located within Bennelong Restaurant. 

This Ventricina is produced by combining a mixture of ground Pork meat and fat with a variety of spices including garlic, salt, white and black pepper, hot bell peppers, orange peel, rosemary, bell pepper paste, and fennel seeds. It is then left to naturally slow cure for 3 months. This process has been perfectly executed and mastered by De Palma Salumi resulting in an exceptional Salami. 

Rolled in a traditional Abruzzian sweet peperone paste, Ventricina Salame has the appearance of a stained glass window. Its musky and spicy aroma is underlaid with the sweetness of Pork. Ventricina releases a punch of saltiness with a clean finish.

This Salami is perfect for antipasto platters, or even consumed on its own with some crusty bread. 

In order to maximise the flavour and aroma of any cured product, we suggest you serve the product at room temperature, or about 21ºC.

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