Nduja di Spilinga, Calabrian excellence

Among the typical Calabrian products, the 'Nduja undoubtedly stands out, a soft salami with a spicy heart, which soon became the symbol par excellence of the entire region but which actually has its origins in Spilinga, a small town on the slopes of Mount Poro overlooking the sea.

The origins of 'Nduja presumably date back to the 19th century, when Bourbon rule reached Italy and Napoleon's troops targeted Calabria. Most likely, though there is no historical certainty, the name 'Nduja derives from the French "andouille," which refers to a sausage made from pork offal. Furthermore, both terms appear to be traceable to the Latin "inductilia," meaning "things that must be brought in," namely cured meats.
In fact, Spilinga's 'Nduja is a spreadable meat-based cured meat precious pulled pork(finely chopped) and hot chili pepper, a natural preservative, stuffed into a blind casing and cured. The bright, vibrant red color is intended to alert the consumer to the conspicuous presence of chili pepper. The soft, almost creamy consistency makes it suitable for the most diverse and original preparations.
The taste of the real 'Nduja di Spilinga is characterised by being full and enveloping, because it stimulates the taste buds thanks to the perfect balance between the meat, the soft fat, the pieces of ground chili pepper and the right level of saltiness.

'Nduja lends itself to numerous culinary applications as it can be used for appetizers, first courses and side dishes, but also as an ingredient for an original pizza.

When you are ready to eat the product, it is advisable to make an incision in the casing and extract the pulp with a fork.

Subsequently, to maintain the fragrance and goodness of the product unaltered, it is preferable to store the 'Nduja in its original casing, in a cool, dry place, away from light and humidity or wrap the product inside (tin foil)a film and put it in the fridge.