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 Black Calabrian pig meat, fatty parts, and a lot of chili pepper, which characterizes it. In the past, Calabrian Nduja was a poor man's salami, made with leftover parts of the pig, but today it is produced with excellent pork and a lot of spicy chili pepper. This Calabrian sausage is red in color and has a soft consistency. This version is made with the meat of the famous Black Calabrian pig, which, due to its characteristics, gives the meat a unique taste and texture in the world. The Black Calabrian Pig is raised in the wild, and due to its slow growth, it was considered of little use for intensive farming, but this characteristic makes the quality of its meat truly excellent!" 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 obtained 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 for smoking. 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