Description
Nduja is the most famous Calabrian sausage, a soft, spreadable spicy salami. The name Nduja derives from the French andouille, which means sausage, although it is quite different. It is typical of Spilinga in the province of Vibo Valentia. Nduja is made with pork meat, fatty parts, and a lot of chili pepper, which characterizes it. In the past, Calabrian Nduja was a poor dish, made with leftover pork parts, but today it is produced with excellent pork meat and a lot of spicy 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. Recommended wine: Cirò red. Storage: In a cool environment. Cover the cut part with a cloth. Processing: Nduja is made from a mixture of cuts such as pancetta, guanciale, and lard, which is added to spicy red chili pepper and adjusted with sea salt. The meat paste is finely ground until it almost reaches a creamy consistency, then stuffed into natural casing. Nduja is then smoked for about ten days in special smoking rooms using 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