Nduja is the most famous Calabrian sausage, produced artisanally by the Mena salumificio. In this version, the sausage is presented inside an elegant glass jar. Nduja is a soft, spreadable, spicy salami that Mena has recreated in a gourmet and convenient version; thanks to the simple closure, it is easy to store in the fridge. 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 in Calabria. Nduja is made with pork meat from different parts of the pig, fatty parts, and the essential spicy chili pepper that characterizes it. In ancient times, it 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 opened, keep the jar refrigerated. Processing: Nduja is made from a mixture of cuts such as pancetta, guanciale, and pork lard, added with spicy red chili pepper and seasoned with sea salt. The meat paste is finely ground to almost a creamy consistency, then stuffed 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 sausage shape is cylindrical or round but can also be sold in jars. Aging: 23 days.
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Nduja is the most famous Calabrian sausage, produced artisanally by the Mena salumificio. In this version, the sausage is presented inside an elegant glass jar. Nduja is a soft, spreadable, spicy salami that Mena has recreated in a gourmet and convenient version; thanks to the simple closure, it is easy to store in the fridge. 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 in Calabria. Nduja is made with pork meat from different parts of the pig, fatty parts, and the essential spicy chili pepper that characterizes it. In ancient times, it 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 opened, keep the jar refrigerated. Processing: Nduja is made from a mixture of cuts such as pancetta, guanciale, and pork lard, added with spicy red chili pepper and seasoned with sea salt. The meat paste is finely ground to almost a creamy consistency, then stuffed 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 sausage shape is cylindrical or round but can also be sold in jars. Aging: 23 days.
