These are obtained with a skillful mix of minced meat and the addition of herbs and spices. They can be cooked in different ways, including grilling and in sauces.
These are a typical traditional rural specialty of this region.
Sausages which have reached adequate aging and consistency are then preserved in jars under oil.
Away from the light they finally acquire their unique flavour.
They can be spread on bread or toast and then eaten.
Typically from the province of Teramo area, in particular the area between the mountains and the hills of Monti della Laga and the Gran Sasso mountain.
This is obtained using pork fat, cheek lard, bacon and bits of raw ham, finely minced, mixed together, adding garlic, salt, ground white and black pepper, hot and sweet peppers, orange peel, rosemary, pepper paste, fennel seeds.
The ventricina is a fine grain, spreadable salami, of light colour and spicy flavour. It ages for about 90 days.
In the past the mix was stored in the pork bladder; today it is also sold in glass jars.
Excellent spread on bread, on toast and it combines well with different types of cheese.
One can add a few tablespoons to the meat sauce to give it a delicious and particular taste and thus obtain a succulent, unique dish.
This is a cheese made with fresh whole milk from sheep, animal rennet and salt.
It can be eaten at various stages of aging and it can also be grated on pasta.
The "Wustello" is a würstell obtained with top quality fresh meat and rigorously smoked on wood.
The "Wustello" is a würstell obtained with top quality fresh meat and rigorously smoked on wood.