What is the 'nduja?

The 'nduja is one of the most well -known typical products of the Calabrian region. The 'nduja is a sausage with a soft consistency, with a very spicy flavor, with an intense aroma and with a bright red color: a tasty and fiery spreadable salami that has made itself known everywhere and is now widespread and appreciated in several parts of the world and not only in Calabria. If originally the 'nduja was a poor food, realized so that nothing was wasted of pork, today it has become a symbol of the gastronomy of an entire region. The origins of the 'nduja are unclear, but many sources agree that it can derive from the French salad Andouille, from which the Calabrian salami also takes its name. It is typical of Spilinga, which is located in the areas of the Monte Poro plateau, in the province of Vibo Valentia, but still today the 'nduja is produced in the whole of the Calabrian region.

Preparation and characteristics of the 'nduja

The 'nduja is prepared with the fatter parts of the pig, such as bacon, lard and cheek, which are finely chopped and kneaded, together with the addition of salt, with lots of Calabrian chilli, dried in the sun, which will give To the product the characteristic beautiful bright red color and which, thanks to its antiseptic properties, causes the 'nduja not to require preservatives and therefore it turns out to be a completely natural product. Fundamental for the success of the product is the right balance between the various ingredients. After preparing the mixture, the latter is bagged in the blind gut and follows a light smoking phase and subsequently the seasoning, which can last from three to six months and takes place in a cool and dry place. The 'nduja is on the market in the classic vacuum bag, but also in small glass jars.

How do you consume the 'nduja?

The 'nduja is a very versatile food that can taste in many ways, which lends itself well to numerous different preparations and which enhances the flavors of different dishes. It is enjoyed, at the same time simple and sublime, spread on a slice of toasted and still hot bread, but also on a slice of little seasoned cheese it is also appreciated also used as a dressing for pasta, as added to ragù, on pizza and in tomato salad. For the rest give vent to your creativity in the kitchen! In Calabria, spaghetti or filejacons are widespread, the 'nduja, a simple dish but rich in genuine flavors and an exquisitely spicy taste.