The Ventru with Chestnut is a gastronomic delight that stands out for its careful preparation according to an ancestral recipe. This product is made from lean and fatty pork, stomach, and blood, enriched with chestnuts (2%), natural flavors, spices, salt, and pepper. The meat comes from free-range pigs, fed exclusively with grains, acorns, and chestnuts, giving the Ventru authentic flavors and a unique character. This dish was awarded at the Bocognano fair in the ready meal category and has been widely appreciated by culinary professionals and the press at the 1996 Agricultural Show. Ideal for quality product enthusiasts, the Ventru with Chestnut can be enjoyed hot or cold, as an appetizer or main dish.