A typical Corsican recipe prepared with care using free range pork.

Ventru salad : on a bed of salad, serve the ventru accompanied by toasted slices of bread. You can also accompany this salad with chestnuts.

Other serving suggestions : Heat in a pan and serve sliced with toasted apples. Warm ventru can also be accompanied by small potatoes.

Composition : Pork meat, fat, stomach and blood, juniper (0.3%), natural flavours, seasonings, salt, pepper.

Pork-butcher : Charcuterie Pierlovisi

Origin : Cutuli è Curtichjatu, Corse (France)

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