Nduja is the most famous Calabrian sausage, a soft, spreadable, spicy salami. The name Nduja derives from the French word andouille, which means sausage, although it is quite different. It is typical of the town of Spilinga in the province of Vibo Valentia. In ancient times, Calabrian Nduja was a poor dish, made with the leftover parts of the pig; today it is produced with excellent pork meat and a lot of hot chili pepper. This Calabrian sausage is red in color and has a soft texture. Nduja is made by mixing minced pork with chili pepper and other spices, then left to mature for several weeks. Its main characteristic is the high content of chili pepper, which gives it a decidedly spicy flavor. Spilinga Nduja is very versatile in the kitchen and can be used in many different ways: spread on bread crostini for a tasty appetizer, to season pasta, risottos, or to enrich sauces and ragù. It is also a valued ingredient in the preparation of Calabrian recipes such as "pittule" and "pitta di ruscu." Despite its strong spicy flavor, Spilinga Nduja is much loved both in Calabria and in other parts of Italy and abroad, representing a typical product of Calabrian culinary tradition. Pairings: Spilinga Fiamingo Nduja is excellent with bread, preferably warm, also used to prepare tomato-based sauces and as a pizza topping.
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Nduja is the most famous Calabrian sausage, a soft, spreadable, spicy salami. The name Nduja derives from the French word andouille, which means sausage, although it is quite different. It is typical of the town of Spilinga in the province of Vibo Valentia. In ancient times, Calabrian Nduja was a poor dish, made with the leftover parts of the pig; today it is produced with excellent pork meat and a lot of hot chili pepper. This Calabrian sausage is red in color and has a soft texture. Nduja is made by mixing minced pork with chili pepper and other spices, then left to mature for several weeks. Its main characteristic is the high content of chili pepper, which gives it a decidedly spicy flavor. Spilinga Nduja is very versatile in the kitchen and can be used in many different ways: spread on bread crostini for a tasty appetizer, to season pasta, risottos, or to enrich sauces and ragù. It is also a valued ingredient in the preparation of Calabrian recipes such as "pittule" and "pitta di ruscu." Despite its strong spicy flavor, Spilinga Nduja is much loved both in Calabria and in other parts of Italy and abroad, representing a typical product of Calabrian culinary tradition. Pairings: Spilinga Fiamingo Nduja is excellent with bread, preferably warm, also used to prepare tomato-based sauces and as a pizza topping.
