€9,90
€9,90
Spicy ‘Nduja is a typical Calabrian stuffed sausage, also known as the symbol of Calabrian cured meats. Spicy ‘Nduja is made with trimmed pork chops, in particular from fatty parts flavoured with salt, pepper and, above all, chilli pepper.
This sausage has a creamy, soft texture and is characterised by a bright red colour due to the high concentration of chilli pepper whose properties make ‘Nduja a 100% natural and genuine product. It has a slightly smoky scent and a tasty and spicy flavour. The product is delivered vacuum-packed for optimal conservation.
Pork meat, salt, hot pepper
Pork meat, salt, hot pepper
HOW TO ENJOY IT BEST
How to make the most of this Calabrian speciality? Spicy ‘Nduja is a very versatile product that can be enjoyed and eaten in many different and creative ways. The most common one is to spread it on a slice of toasted bread but is also a very popular flavouring for pasta dishes. In fact, pasta with ‘Nduja is an iconic dish in Calabrian cuisine. It is also perfect for creating a spicy and tasty soffritto for preparing tomato or ragù sauce. Semi-matured cheeses make also a perfect match to enhance the flavour of this product. The contrast between the strong flavour of ‘Nduja and the delicate one of the cheese creates a unique and inimitable combination. A full-bodied, tannic red wine such as Cirò Rosso Classico DOC is the perfect pairing.
PROCESSING STEPS
Spicy ‘Nduja is a spreadable sausage made of trimmed pork chops, salt, pepper and chilli pepper. It is made during the winter months – as Calabrian tradition requires – with the fatty parts of pork meat: Guanciale, Bacon and Lard.
The mixture is processed until a creamy and uniform texture is achieved. At this point, it is stuffed into a natural casing and smoked. Finally, Spicy ‘Nduja is matured for a period ranging from three to six months.
HISTORICAL NOTES
The origins of ‘Nduja is very uncertain and imprecise since this tradition has been passed on orally. The only certainty we have is that this product originates from the need of preventing waste using every single pork chop. According to various sources, the term ‘Nduja seems to come from the French word andouille, which is the term used in France since the Middle Ages to indicate cured meats made from pork offals and tripe. The first spicy-free version of ‘Nduja is thought to have been brought to Calabria during the Napoleonic wars by Joachim Murat, King of Naples, in order to win the people’s favour. Legend has it that Calabrian people loved it so much to the point that they started making their own version, making it the symbol of their tradition and cultural identity.
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