Editing Abruzzo (section)

===Salumi===
''[[Salumi]]'' (singular: ''salume'') is an Italian term describing the preparation of cured meat products made predominantly from pork.
[[File:Mortadella di Campotosto.jpg|thumb|''[[Mortadella di Campotosto]]''|alt= Mortadella]]
Spreadable sausage flavored with nutmeg and liver sausage with garlic and spices are hallmarks of Teramo cuisine. ''[[Ventricina]]'' from the Vasto area is made with large pieces of fat and lean pork, pressed and seasoned with powdered sweet peppers and [[fennel]] and encased in dried pig stomach. ''[[Mortadella di Campotosto]]'' (well known in Abruzzo) is an oval, dark-red ''[[mortadella]]'' with a white column of fat. They are generally sold in pairs, tied together. Another name for the mortadella is ''coglioni di mulo'' (donkey's balls). It is made from shoulder and loin meat, [[prosciutto]] trimmings and fat. It is 80&nbsp;percent lean meat; 25 percent is prosciutto (ham), and 20 percent is ''[[pancetta]]''. The meat is minced and mixed with salt, pepper and white wine.