Nduja is a typical salami of Italy (Calabria), with a soft consistency and a particularly spicy taste. Prepared with the fat parts of the pig, with the addition of hot peppers from Calabria, and then smoked.
For the recipes of the Nduja, "L'Artigiano della Nduja" selects and measures wisely all the ingredients in order to create this deliciousness. Only three different meat-cuts are used: lard, lard from the pig's cheek, and bacon (all from local pigs from the national park), naturally dried hot pepper and salt. After mixing followed by putting the mixture into the bowels, seasoning. It is a product that doesn't contain any kind of artificial clouring nor preservatives.
The Nduja in a jar is first seasoned in natural bowels and is later transferred into the jars by adding a few drops of olive oil and then pasteurised.
Ingredients: Pork fat 42%, pork meat 30%, chilli hot pepper 25%, salt, olive oil.
Storage life: Unopened jars can be stored for 24 months in a fresh place. After opening it keeps its organoleptic features for about 30 days, and must be stored in a fridge.
How to use it:
- Spread it on slices of toasted bread.
- On slices of semi-mature cheeses.
- As the base for a sauce or a tomato sauce.
- Garnish the pizza, sandwiches or paninis.
L'Artigiano della 'Nduja founded in 2002 by Luigi Caccamo, who is known as the pioneer of the Nduja, is a single product company. The aim was to guarantee the authenticity of the Nduja of Spilinga and to produce according to tradition. That means to transfer the know-how from ancient times; to satisfy the customer offering natural products without neglecting service-quality and, at the same time, to satisfy the provider by optimizing the raw material.