Description
Nduja is the most famous Calabrian sausage, a soft, spreadable, spicy salami. The name Nduja derives from the French andouille, meaning sausage, although it is quite different. It is typical of the town of Spilinga in the province of Vibo Valentia. In the past, Calabrian Nduja was a poor man's dish, made with pork scraps, but today it is made with excellent pork meat and a lot of hot chili peppers. This Calabrian sausage is red in color and has a soft consistency. Nduja is made by mixing minced pork with chili peppers and other spices, and letting it age for several weeks. Its main characteristic is its high chili pepper content, which gives it a decidedly spicy flavor. Spilinga Nduja is very versatile in the kitchen and can be used in many different ways. For example, it can be spread on bread crostini to create a tasty appetizer, or it can be used to season pasta, risottos, or to enrich sauces and ragù. Moreover, Nduja is also a highly appreciated ingredient in the preparation of various Calabrian recipes, such as "pittule," small flour fritters, or "pitta di ruscu," a durum wheat bread seasoned with olive oil, chili pepper, and Nduja. Despite its strong spicy flavor, Spilinga Nduja is much loved both in Calabria and in other parts of Italy and abroad, and represents a typical product of Calabrian culinary tradition. If you are a lover of strong and spicy flavors, Spilinga Nduja is definitely a product you must try at least once in your life! Pairings: Spilinga Fiamingo Nduja is excellent paired with bread, preferably warm, and is also used to prepare tomato-based sauces and as a pizza topping. Recommended wine: Cirò red. Storage: In a cool environment. Cover the cut part with a cloth. Processing: Spilinga Fiamingo Nduja is made from a mixture of cuts such as pancetta, guanciale, and lard, which is added to hot red chili pepper and adjusted with sea salt. The meat paste is finely ground until it almost reaches a creamy consistency, then it is stuffed into natural casing. The Nduja is then smoked for about ten days in special smoking rooms using aromatic plants. The aging lasts up to 150 days after smoking. The shape of the sausage is cylindrical or round but can also be marketed in jars.