Description
Nduja is the most famous Calabrian sausage, and the Mena salumificio produces it artisanally. In this version, the sausage is presented in an elegant glass jar. Nduja is a soft, spreadable, spicy salami that Mena has reproduced in a gourmet and convenient version. Thanks to the simple closure, the nduja can be easily stored in the fridge. The name Nduja derives from the French 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 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, for those who love spicy flavors, 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, 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 rosso. Storage: once the jar is opened, store it in a cool place. Processing: Nduja is made from a mixture of cuts such as pork belly, jowl, and lard, combined with spicy 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 in the Gourmet version, and the Mena salumificio jars the nduja in a glass container. The 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: 23