Description
Nduja di Spilinga is the most famous Calabrian sausage, produced artisanally by the Fiamingo salumificio. In this version, the sausage is presented in an elegant glass jar. Nduja di Spilinga is a soft, spreadable, spicy sausage. Spilingo produces nduja in a gourmet and convenient jar version, as it can be easily stored in the fridge thanks to its simple closure. The name Nduja derives from the French andouille, meaning sausage, although it does not resemble a sausage at all. It is typical of Spilinga in the province of Vibo Valentia in Calabria. Nduja is made with pork meat from various parts of the pig, fatty parts, and the essential spicy chili pepper that characterizes it. In the past, Calabrian Nduja was a poor dish made with leftover parts of the pig, but today it is made with excellent meat from the best cuts and plenty of good chili pepper for those who love spicy food. This Calabrian sausage is red in color and has a soft consistency. Pairings: Nduja is excellent paired with bread, preferably warm, and is also used to prepare tomato-based sauces and as a pizza topping. It pairs well with legume dishes and pasta dishes with spicy sauce. Recommended wine: Cirò red. Storage: once opened, store the jar in a cool place. Processing: Nduja is made from a mixture of cuts such as pork belly, cheek, and lard, mixed with hot red chili pepper and adjusted with sea salt. The meat paste is finely ground to almost a creamy consistency, then in the Gourmet version, the Mena salumificio 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 shape of the sausage is cylindrical or round but can also be marketed in jars. Aging: 24