The country has obviously encouraged the raising of pigs and then working with his flesh. So there are hams, sausages (those are must-eat liver sausage and so-called mad) that are often preserved in oil or lard in the Coppa and made the pig’s head. Very special and hard to find now is l’Annoje, tripe sausage with chili. Cured pork is very good also, a kind of loin spread throughout the region. Typical is the mortadella Campotosto although in Abruzzo is better known as “coglioni di mulo”. Tasty hams are smoked Introdacqua (Aq) and LAG (Aq). Among the salami, are those that are valuable in Guilmi (Ch) and Torano (Te). Finally we must remember the Ventricina, which is typical of the provinces of Teramo and Chieti. Ventricina (pork belly meat) is good spread on bruschetta.
Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from a widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks
Pork Salami liver in casings; flavored with honey.
Pork Salami liver in casings; flavored with chili.
the “fiaschetta aquilana” is made from lean meat from the thigh of the pig, finely chopped and flavored with salt and spices, then stuffed into a natural intestine casing and placed under pressure for a period of time. The shape of the salami is similar to that of an ancient “fiaschetta portapolvere” or powder flask used to hold gunpowder in the age of muzzle loading firearms.
The cheek of the pig with special care is detached from the head starting from the throat, trim until you get a classic triangular shape.
It is at this point put in salt for 4 or 5 days, depending on weather conditions.
Sausage from the shoulder and neck of the pig; spiced, salted, and hung to dry, aged for a minimum of 2 months. Called Capocollo elsewhere.
Mortadella di Campotosto
These small mortadellas are commonly called Coglioni di Mulo (“Mule’s Balls”). They are, of course, made of pork, the mule only being part of the image. It is a fine-grained salami of choice meat with a square column of lard in the center. According to some of its admirers, the tri-color composition (the white lard, the red meat and the black pepper) has greatly contributed to the commercial success of the product, whose fame has long spread past the borders of the region.
Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.
Prosciutto di Basciano
Basciano boasts very special prosciutto. Basciano is a town near the Val Vomano. The area is caressed by chilly breezes from the mountains, making ideal conditions for the aging of highly esteemed prosciutto. The method used is the classic one, which distinguishes all country style prosciutto. The thigh, cleaned and trimmed, is placed in a press for a couple of days so that it loses its internal humor. A dry massage then salts it with a mixture of salt, garlic, and hot peppers. The prosciutto is then hung to age and is ready to be eaten after one year.
Salame di Pecora
Rare salami from Anversa degli Abruzzi; sweet and delicate.
“La soppressata” has this name because it is pressed under weights, made with lean meat, and is born of an antique and laborious procedure; it requires attention and care during the drying and conservation. It is destined for particular circumstances and people.
Pork salami spiced with chili and wild fennel; aged at least three months.
Ventricina is unique and quite identifiable between Abruzzo’s delicatessen and is historically produced in the hilly zone near Trigno and Sinello rives, called “Vastese.”