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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 Piccante San Vincenzo 300g
Nduja sausage is a traditional Calabrian salami made with finely minced pork meat. It has a strong and spicy tasty and it is excellent spread on a warm slice of bread.
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Size
300 g ca
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Nduja Piccante San Vincenzo 300g
Nduja sausage: online sale of real salame from Calabria.
Nduja sausage is the most famous salami from Calabria, it is a soft, spreadable and spicy salami. The name of this salame comes from the French word 'andouille' that means sausage, even if the Nduja is definitely not a sausage. It is traditionaly from the Spilinga area, in the province of Vibo Valentia. This salame is made with pork meat, especially using the flavorsome fatty parts and with the addition of chilli, the ingredient that distinguishes this salami. In ancient times, the Calabrian Nduja was considered peasant food made with pork offals and other parts. However today it is produced with high-quality pork meat and excellent and intense chilli, perfect for all the spicy lovers! This Calabrian salami shows an intense red colour and a soft texture.
| meat | Suino |
|---|---|
| Size | 300 g ca |
| Location | San Vincenzo salumi di Calabria - C.da Acquacoperta, 24 - Loc. Spezzano Piccolo 87059 Casali del Manco (CS) |
| How it's made | The Nudja is made up of different cuts, such as the bacon, fat and cheek lard with the addition of red, spicy chillies and sea salt. The meat paste is finely minced until it almost gets creamy. It is then put in natural casings. This salame is then smoked for about 10 days in specific rooms with aromatic plants. The curing can last for 150 days after the smoking. The salami's shape is cylindrical or round, but it also can be sold in small jars. |
| Storage | In cool environment. Cover the sliced side with a cloth. |
| Aging | medium-aged |
| Salami type | Sausage |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
Is excellent with bread, even better if warm. It is also used to make pasta tomato sauces and as pizza topping. 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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