The story
Nestled in the tiny town of Furci, Salumificio Racciatti has earned a flawless 5-star reputation as an artisanal wholesaler of cured meats. The YouTube channel Where The Foodies Go, in their *Viaggio In Abruzzo* series, calls it the producer of “the queen of cured meats,” where pork and pepper find perfect harmony. That queen is the Ventricina del Vastese, a storied salumi from this corner of Abruzzo.
As the creators describe, Racciatti’s Ventricina achieves an ideal balance between rich pork and bold spice—a testament to the craftsmanship that makes this salumificio a destination for cured meat enthusiasts. It is a place where tradition and precision meet, earning its flawless reputation one slice at a time.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
“This is a kind of Nutella of pork — all noble cuts of the pig (leg, belly, loin, capocollo) are hand-cut, then seasoned with salt, dried ground pepper (corno di capra, our own production, spicy version), wild fennel, and a bit of white pepper. The mixture is stuffed into natural bladders and dried for about two months. Then it's aged in lard to keep it soft. The aroma is incredible — you can smell the pepper, the pork, but it's not too porky, a perfect balance between the freshness of the meat and the pepper. It's halfway between a salami and prosciutto: the texture is crumbly like a salami, but the individual pieces behave like prosciutto or coppa. I'd give it a 10/10. It's the queen of cured meats.”
What creators say
1 creator has covered Salumificio Racciatti. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Il brodetto 🐟 e la ventricina del vastese 🐷 - Viaggio In Abruzzo - Ep. 35 · @ 0:30
An artisanal salumificio in Furci producing the queen of cured meats, the Ventricina del Vastese, with a perfect balance of pork and pepper.
Dishes mentioned
Ventricina del Vastese
This is a kind of Nutella of pork — all noble cuts of the pig (leg, belly, loin, capocollo) are hand-cut, then seasoned with salt, dried ground pepper (corno di capra, our own production, spicy version), wild fennel, and a bit of white pepper. The mixture is stuffed into natural bladders and dried for about two months. Then it's aged in lard to keep it soft. The aroma is incredible — you can smell the pepper, the pork, but it's not too porky, a perfect balance between the freshness of the meat and the pepper. It's halfway between a salami and prosciutto: the texture is crumbly like a salami, but the individual pieces behave like prosciutto or coppa. I'd give it a 10/10. It's the queen of cured meats.
