Pork specialties in Abruzzo: sausages in oil, loin, ventricina, and ancient peasant traditions
- valeorsini31
- Aug 11
- 6 min read
š From the heart of the Abruzzo mountains, a journey into the authentic flavors of pork: from preserves in lard, cured loin, and recipes passed down from generation to generation.
Discover Abruzzo's pork specialties: sausages in oil, ventricina, loin, and peasant recipes rich in history, flavor, and tradition.
In the heart of Abruzzo, where the seasons still mark the rhythm of life and the scents of winter creep between the stones of the villages, the pig is more than a farmyard animal: it is an icon of peasant culture, a symbol of self-sufficiency, a precious ally on every family's table.
The old saying " nothing of the pig goes to waste " comes true here. Everything is transformed. Everything is preserved. Everything is honored.
š§Lonza: wild elegance
" Lonza Abruzzese" is a traditional cured meat from Abruzzo, made from pork loin, locally known as "capelomme." It is a long, cylindrical cured meat with bright red meat and streaks of fat. It has a delicate, aromatic flavor , the result of a traditional curing process that can last several months.
The loin is taken from the upper part of the pork loin , near the rack. It's a lean cut, but it's crisscrossed with light streaks of fat, which melt into the meat during curing, making it tender and fragrant.
š ļø How to prepare it
The process is followed by dry salting , often with salt, black peppercorns, garlic, sweet or hot pepper and Montepulciano wine .
The piece is massaged every day for about a week, then dried and wrapped in natural casing or breathable fabric (such as linen).
The maturing process then begins , which can last from 2 to 4 months , in cool, ventilated environments, away from light and excessive humidity.
šØ Appearance and taste
Color : ruby red with amber hues, white edges of fine fat.
Aroma : spicy, rustic, with notes of pepper and cellar.
Taste : balanced, persistent, intense but never invasive.
š· How to taste it
Sliced very thinly , perhaps with a hand-sharpened knife.
Ideal with rustic bread, semi-mature pecorino , sulla honey or red onion jam.
It pairs perfectly with a fresh Cerasuolo d'Abruzzo , or a structured Trebbiano if you love contrast.
Differences with other cured meats
The loin is distinct from the coppa and the capocollo , which come from different parts of the pig.
The loin is a boneless cut of meat, while the sirloin is the whole rack, with the bones.
The fillet, another similar cured meat, is differentiated by its cylindrical shape and the leanness of the meat.
š„© Loin fillet: concentrated finesse
Similar in its area of origin, but even more noble , the loin fillet is obtained from the internal and most tender part of the loin . It is smaller , leaner , and has an almost buttery consistency after curing.
š Main differences compared to loin
More delicate on the palate , less spicy, but more persistent.
Perfect as an elegant appetizer , served with a drizzle of new extra virgin olive oil and perhaps shavings of black truffle from L'Aquila.
Sausages in Oil and Lard: Time in a Jar
These sausages represent one of the oldest and most fascinating practices in Abruzzo cuisine. Before the advent of refrigerators, meat had to be preserved for months , especially in the mountains, where winters were long and food was difficult to buy.
Preserving sausages in oil and lard allows them to last longer and preserve their distinctive flavour.
These preservation methods prevent the sausages from becoming too hard and enhance their flavor.
Sausages, preserved in this way, are always ready to be enjoyed on various occasions, both as a snack and as an ingredient in more elaborate dishes.
š ļø How are they made?
The sausages are made with shoulder meat and bacon , seasoned with salt, pepper, and herbs such as wild fennel, chopped orange peel, or bell pepper.
After a short seasoning in the open air (7ā15 days), they are stored:
in glass jars filled with extra virgin olive oil (more aromatic version)
or covered in melted lard (more neutral and protective version).
The containers are hermetically sealed and stored in a cool, dark place.
š Differences between oil and lard
In oil : the flavour is more pronounced and fragrant , the meat more tender , the hint of olive oil accompanies every bite.
In lard : the sausage is softer , with sweeter and less spicy notes , perfect heated in a pan or spread on warm bread.
š½ļø How to enjoy them at their best
At room temperature, sliced or chopped on toasted bread .
With simple side dishes: chicory, baked potatoes, roasted peppers.
And of course with a young Montepulciano , or a full-flavored local craft beer .
Ventricina: the spicy queen
Ventricina is a true explosion of character. Made with premium cuts of pork (thigh, shoulder), hand-chopped , it's generously seasoned with sweet and spicy peppers, garlic, pepper, and fennel . Traditionally stuffed into a natural bladder , it 's aged for several months.
šLocal variants
In the Teramo area , it is softer and spreadable, perfect on hot croutons.
In the L'Aquila hinterland , it is drier, can be cut into slices , often spicier, almost "meditation spicy".
š°ļø A past that is preserved
The practices of salting and preserving were a way to combat the winter , but also a family ceremony . Every part of the pig was valued: the noble meat for cured meats , the offal for sausages , the fat for lard , the bones for broth or preserves . It was a culture of respect , of balance, of memory made into flavour .
ā¤ļø In conclusion: more than cured meats, true gestures of love
Abruzzo's pork specialties aren't simply "typical products." They are silent witnesses to a land that has transformed necessity into art, meat into culture, and hunger into flavor. Tasting them is an act of gratitude. Preparing them is an act of love. Preserving them... is a way of never forgetting who we are .
š Unmissable Food Festivals around Gran Sasso ā August to October 2025
Between the majestic peaks of Gran Sasso and villages suspended in time, late summer and early autumn in Abruzzo are a standing invitation to the table.Here, food festivals are not just events: theyāre collective rituals where food tells family stories, the village square turns into a living room, and the aroma of sizzling sausages blends with the crisp mountain air.
August 2025 ā The Month of Cured Meats and Celebration
Basciano (TE) ā 7-11 August: Prosciutto Festival
The village comes alive with stalls where prosciutto is sliced on the spot, releasing its sweet, aged aroma. Soft, savory meat pairs perfectly with wood-fired bread and Montepulciano wine. Other local treats include salami, lonza, and sausages preserved in oil, all enjoyed in a festive atmosphere that lasts until late night.
Vittorito (AQ) ā 11-13 August: Wine Festival
Three days dedicated to Abruzzo wines, with tastings in the piazza and food stalls offering spicy ventricina, aged lonza, and mountain cheeses. A perfect opportunity to explore the best wine and charcuterie pairings.
Gallo di Tagliacozzo (AQ) ā 15 August: Sausage Festival
Here, sausage reigns supremeāgrilled over open flames, pan-fried, or preserved in oil using an ancient, flavorful method. Oil-preserved sausages are softer and richer in taste, while freshly grilled ones bring out intense, smoky aromas.
Campli (TE) ā 16-21 August: Italian Porchetta Festival
One of Italyās most famous pork feasts, where porchetta is slow-roasted for hours until irresistibly crisp on the outside and tender inside. Served alongside local cured meats and robust red wines.
Castelli (TE) ā 17 August: Cheese & Cured Meat Festival
In the renowned ceramics village, pork delicacies like lonza, pork tenderloin, and sausages meet mountain-aged cheeses for a bold and harmonious tasting experience.
September 2025 ā Between Cheese and Spicy Flavors
Vasto (CH) ā 2-4 September: Ventricina Festival
The queen of Abruzzo cured meats takes center stageāspicy, aromatic, and served in every possible way: spreadable, aged, thinly sliced. Paired with red wines and rustic bread.
Ovindoli (AQ) ā 2nd Weekend of September: Scamorza & Sausage Festival
Melted scamorza cheese meets grilled and oil-preserved sausages for a warm, comforting pairing perfect for the mountain air.
Civitella del Tronto (TE) ā Early September: Ceppe Pasta & Sausage Festival
Traditional āceppeā pasta is served with rich sausage and mushroom sauces, offering a fragrant, hearty dish.
Torricella Sicura (TE) ā 5-8 September: Country Soup & Local Products Festival
Alongside hearty vegetable soup, local cured meats like lonza and ventricina shine in their purest form.
Late September ā October 2025 ā Autumn in a Glass
Bisenti (TE) ā Late September / Early October: Montonico Wine Revival
A celebration of the rare, fragrant Montonico wine, paired with traditional cured meats and cheesesāperfect for a seasonal toast steeped in tradition.
š Festival Calendar ā Around Gran Sasso (AugāOct 2025)
Date | Location | Event | Food Highlights |
7-11 Aug | Basciano (TE) | Prosciutto Festival | Prosciutto, mixed cured meats |
11-13 Aug | Vittorito (AQ) | Wine Festival | Wine, ventricina, lonza |
15 Aug | Gallo di Tagliacozzo (AQ) | Sausage Festival | Grilled & oil-preserved sausages |
16-21 Aug | Campli (TE) | Italian Porchetta Festival | Porchetta, local cured meats |
17 Aug | Castelli (TE) | Cheese & Cured Meat Festival | Lonza, pork tenderloin, cheeses |
2-4 Sep | Vasto (CH) | Ventricina Festival | Aged & spreadable ventricina |
2nd weekend Sep | Ovindoli (AQ) | Scamorza & Sausage Festival | Melted scamorza, sausages |
Early Sep | Civitella del Tronto (TE) | Ceppe Pasta & Sausage Festival | Ceppe pasta, sausage, mushrooms |
5-8 Sep | Torricella Sicura (TE) | Country Soup & Local Products Festival | Soups, lonza, ventricina |
Late Sep / Early Oct | Bisenti (TE) | Montonico Wine Revival | Montonico wine, cured meats, cheeses |
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