In Umbria, Ventresca is a unique type of rolled bacon, made by adding salt, herbs and spices to the belly of a gutted pig. The resulting meat is then wrapped up like a salami. When ready for consumption, it is ideal for use in delicious appetizers and snacks. Often cut into cubes for use in “carbonara” or “amatriciana” sauces.
The distinction must be made between rolled Ventresca and the flat version: the first is a salami with a cylindrical shape. After the pig belly is prepared, it is rolled and seasoned and weighs between 3 and 4 kg. When sliced it has fat and lean circles. Flat Ventresca is also made with pork belly with the skin. After it is prepared, instead of being rolled it is cut into rectangular shapes, a few centimetres thick, and then aged.
Region of Umbria.