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Calabrian 'nduja' is a sausage, perhaps the most famous of which comes from Spilinga, in Calabria. Its typical characteristics are its spiciness and spreadability. This sausage, in fact, is made with pork and dried hot chilli pepper; its strong and decisive flavour and its soft consistency make it an excellent base for sauces and other tasty recipes, as well as being an excellent snack to spread on a slice of bread.
2022-04-27 16:22:00
Nduja di Spilinga Fiamingo in vaso 180g
-10% OFF
The nduja of Spilinga is a traditional cured meat from Calabria, spicy and spreadable. The Salumificio Fiamingo offers a version of Nduja in glass jars. Excellent with warm bread and legumes. Excellent pairing is with a glass of red Cirò.
More details
ingredients
pork 55% pork fat 30% salt, spicy chilli powder.
Size
180 g
Shipping -50%
Shipping costs 50% discount for orders from 139€
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Nduja di Spilinga Fiamingo in vaso 180g
Hand-made nduja from Spilingaby Fiamingo: taste this fine cured meat made with selected meat.
The Nduja of Spilinga is the most famous cured meat from Calabria. The Salumificio Fiamingo makes this Nduja by hand and then packed in an elegant glass jar. The Nduja is a soft, spicy, spreadable salame that Mena offers in a gourmet version thanks to the jar which is easy to close and store in the fridge. The name Nduja comes from the French word 'andouille' for sausage, even if it doesn't look like a sausage. It is traditional from the Spilinga in the province of Vibo Valentia in Calabria. The Nduja is made with pork meat from different parts of the animal, also fatty parts, and with chilli. In ancient times the Nduja was the product of the people made with the poorest parts of the animal. Today it is made with excellent meat from the finest cuts and for those who love spicy food, tasty chilli is used in big quantity. This cured meat from Calabria shows a deep red colour and a soft texture.
| meat | Suino |
|---|---|
| Size | 180 g |
| Location | Prodotto in Italia |
| ingredients | pork 55% pork fat 30% salt, spicy chilli powder. |
| How it's made | The Nduja comes from a mix of different cuts such as bacon, cheek and lard, with spicy red chilli and sea salt also added. The meat is finely minced until it reaches a creamy texture. The Salumificio Mena then pack the meat in jars for their Gourmet version. The meat is then smoked for about 10 days in specific rooms with aromatic plants. The curing lasts for about 150 days after the smoking. The shape of this cured meat can be round or cylindrical, but it can also be sold in jars. |
| Storage | Once opened, store the jar in the fridge. |
| Aging | Short |
| Salami type | Sausage |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The Nduja is excellent with some bread, if warm even better. It is also used to make tomato sauces or as a pizza topping. Excellent with legume dishes, pasta dishes with a spicy sauce. Suggested wine: red Cirò.
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Technical Identity
Average expiry date
6 months
Salami type
Sausage
Type of meat
Pork
Recensioni
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