The VENTRICINA (from the Italian word for belly) was originally a "poor" salami born to use primarily fat trimmings mixed with lots of hot chilli that hid and amalgamated the white colour of the fat in the reddish orange of chili and then stuffed into the stomach of the pig from which the name Ventricina . In recent times the belly is replaced with the current gut casing and a large part of the fat with noble cuts such as shoulder, bottoms, minced ham, etc.. So improved, it becomes a "noble" salami for tasty snacks, pizza toppings, tartlets or other.