Nduja di Spilinga is the most famous Calabrian sausage, artisanally produced by the Fiamingo salami factory. In this version, the sausage is presented inside an elegant glass jar. Nduja di Spilinga is a soft, spreadable, and spicy sausage. The name Nduja derives from the French word andouille, which means sausage, although it does not resemble a sausage at all. It is typical of Spilinga, in the province of Vibo Valentia, Calabria. Nduja is made with pork meat from various parts of the pig, fatty parts, and the essential hot chili pepper that characterizes it. In ancient times, Calabrian Nduja was a poor dish made with leftover parts of the pig; today it is produced with excellent meat from the best cuts and, for those who love spicy food, plenty of good chili pepper. This Calabrian sausage is red in color and has a soft consistency. Pairings: Nduja is excellent paired with bread, preferably warm, also used to prepare tomato-based sauces and as a pizza topping. It pairs well with legume dishes and pasta with spicy sauce. Recommended wine: Cirò red. Storage: once the jar is opened, keep it cool. Processing: Nduja is made from a mixture of cuts such as pancetta, guanciale, and pork lard, added with hot red chili pepper and seasoned with sea salt. The meat paste is finely ground until it almost reaches a creamy consistency; then it is stuffed in the gourmet version. The Mena salami factory jars the nduja in a glass container. Nduja is then smoked for about ten days in special rooms with aromatic plants. The aging lasts up to 150 days after smoking. The sausage shape is cylindrical or round, but it can also be marketed in jars.
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Nduja di Spilinga is the most famous Calabrian sausage, artisanally produced by the Fiamingo salami factory. In this version, the sausage is presented inside an elegant glass jar. Nduja di Spilinga is a soft, spreadable, and spicy sausage. The name Nduja derives from the French word andouille, which means sausage, although it does not resemble a sausage at all. It is typical of Spilinga, in the province of Vibo Valentia, Calabria. Nduja is made with pork meat from various parts of the pig, fatty parts, and the essential hot chili pepper that characterizes it. In ancient times, Calabrian Nduja was a poor dish made with leftover parts of the pig; today it is produced with excellent meat from the best cuts and, for those who love spicy food, plenty of good chili pepper. This Calabrian sausage is red in color and has a soft consistency. Pairings: Nduja is excellent paired with bread, preferably warm, also used to prepare tomato-based sauces and as a pizza topping. It pairs well with legume dishes and pasta with spicy sauce. Recommended wine: Cirò red. Storage: once the jar is opened, keep it cool. Processing: Nduja is made from a mixture of cuts such as pancetta, guanciale, and pork lard, added with hot red chili pepper and seasoned with sea salt. The meat paste is finely ground until it almost reaches a creamy consistency; then it is stuffed in the gourmet version. The Mena salami factory jars the nduja in a glass container. Nduja is then smoked for about ten days in special rooms with aromatic plants. The aging lasts up to 150 days after smoking. The sausage shape is cylindrical or round, but it can also be marketed in jars.
