What is Ventresca when talking about pork?
My market sells a product in the meat cases labeled "fresh bacon (ventresca)". It looks like slices of uncured pork, because the color is that drab color that pork has if there are no nitrates. I purchased it and cooked it up in a stir-fry calling for fresh pork belly slices. I found it to be delicious, having a meaty, bacon-y taste, yet the dish was too salty, which suggests to me that the meat was not "fresh", but salted, at least, unless the recipe itself is overly full of salt. I've never tried fresh pork belly before to know what it ought to have been.
Is "Ventresca" a salted or cured product, or is it fresh, as it was labeled?
Yes, I ought to ask at the store, but there is no one in the store who is likely to know, in my experience.