CURED MEATS AND CHEESES

Sausages, bologna and ventricina as well as pecorino, giuncata, scamorza, caciocavallo, caciotta, fior di Iatte and salami are the prepared meats and cheeses usually found on Abruzzo tables, where the respect for ancient food preparation has guaranteed the preservation of unique flavours.

Their various flavours have been enriched by experience throughout the years, as demonstrated by the herb-flavoured and the pepper pecorino cheese, the flat salami or the scamorza appassita cheese, or, even more so, by the mutton salami, made of 90% mutton and 10% pork fat. Not to mention the bologna from Campotosto made in such a particular shape as to acquire the nickname of "mule's balls"!

What makes these products so genuine is the fact that they are made on so many little farms still using manual procedures. And this is why, if you happen to be in Guilmi or in any other town in Teramo province, you can still taste a ventricina (which is made of ground pork flavoured with salt, pepper and fennel seeds), preserved in the skin of the pig's bowel or bladder.
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