Ventricina Teramana is produced in the mountains and hills of the Monti della Laga and Gran Sasso areas, a cured meat product made with pork meat and fat using cuts of ham, head, bacon and pork fat.
The meat, after being minced very finely, is seasoned with salt, garlic, ground white and black pepper, ground sweet and hot chilli pepper, pepper paste, fennel seeds, rosemary and orange peel.
