Ventresca

In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the salting and flavouring of gutted pork belly. Once the rind has been removed, the bacon is placed under salt with the other parts of the pig and subsequently flavoured with pepper and spices, rolled up and wrapped in the same way as the capocolli (neck of pork) and lombetti (pork loin) cold cuts.

It is easy to recognize because circles of fat and unusually pink-coloured lean circles can be seen in the slices. It is ready for use immediately and is eaten by cutting off slices time by time, eliminating the outer skin. It is particularly suitable for appetizers and snacks.

A variation of the ventresca is pancetta tesa, or stretched bacon. In this case, the rind is not removed and it is recommended for making sauces, stuffing and fried bases.