The company is owned by Luigi Di Lello, founder of the Accademia della Ventricina and ambassador for this typical product of the Vasto area. Di Lello makes ventricina with prime pork thigh, loin and shoulder cuts, chopped with the knife point, flavoured with crushed dried bell peppers, pepper and wild fennel seeds; the product is dried by wood smoke and matured for at least three months. The liver salamella al vino cotto and capocollo di Montesorbo are also excellent. The meat is carefully selected with natural processing and maturing methods.
