Description
The San Vincenzo 'nduja is one of the most appreciated specialties of the namesake delicatessen, located in the heart of Calabria. It is a paste made from minced pork mixed with spicy chili peppers and spices, then preserved in a natural casing. The San Vincenzo 'nduja is a handcrafted product, made with high-quality ingredients and following an ancient Calabrian recipe. The carefully selected pork paste with the right percentage of fat is minced and then added with chili peppers, which are also carefully selected to achieve the right balance of flavor and spiciness. The San Vincenzo 'nduja is a very versatile cured meat and can be used in many culinary preparations. One of the most common ways to consume it is to spread it on a slice of bread, but it can also be used to season pasta, roasts, grills, or to prepare delicious pizza sauces. If you are a lover of spicy and seasoned cured meats, you cannot miss the opportunity to taste the San Vincenzo 'nduja. Once tasted, you won't be able to resist coming back for another piece of this precious Calabrian specialty. 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 with hot red chili pepper and adjusted with sea salt. The meat paste is finely ground until it almost reaches a creamy consistency, then stuffed into a natural casing. The Nduja is subsequently 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