Nduja San Vincenzo is one of the most appreciated specialties of the homonymous delicatessen, located in the heart of Calabria. It is a pork paste minced and mixed with hot chili pepper and spices, preserved in a natural casing. It is an artisanal product, made with high-quality ingredients following an ancient Calabrian recipe. The carefully selected pork paste, with the right percentage of fat, is minced and added with carefully selected chili pepper to achieve the right balance of flavor and spiciness. Nduja San Vincenzo is a versatile cured meat, usable in many culinary preparations. One of the most common ways to consume it is spreading it on a slice of bread, but it can also be used to season pasta, roasts, grills, or to prepare sauces for pizza. If you are a fan of spicy and seasoned cured meats, you cannot miss the chance to taste this fine Calabrian specialty. Pairings: Nduja is excellent paired with bread, preferably warm, 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, added with hot red chili pepper and adjusted with sea salt. The meat paste is finely ground to almost a creamy consistency, then stuffed into natural casing. Nduja undergoes smoking for about ten days in special rooms, using aromatic plants. The aging lasts up to 150 days after smoking. The shape of the sausage is cylindrical or round, but it can also be marketed in jars.
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Nduja San Vincenzo is one of the most appreciated specialties of the homonymous delicatessen, located in the heart of Calabria. It is a pork paste minced and mixed with hot chili pepper and spices, preserved in a natural casing. It is an artisanal product, made with high-quality ingredients following an ancient Calabrian recipe. The carefully selected pork paste, with the right percentage of fat, is minced and added with carefully selected chili pepper to achieve the right balance of flavor and spiciness. Nduja San Vincenzo is a versatile cured meat, usable in many culinary preparations. One of the most common ways to consume it is spreading it on a slice of bread, but it can also be used to season pasta, roasts, grills, or to prepare sauces for pizza. If you are a fan of spicy and seasoned cured meats, you cannot miss the chance to taste this fine Calabrian specialty. Pairings: Nduja is excellent paired with bread, preferably warm, 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, added with hot red chili pepper and adjusted with sea salt. The meat paste is finely ground to almost a creamy consistency, then stuffed into natural casing. Nduja undergoes smoking for about ten days in special rooms, using aromatic plants. The aging lasts up to 150 days after smoking. The shape of the sausage is cylindrical or round, but it can also be marketed in jars.
