'Nduja is a spicy spreadable salami typical of Calabria, originating from Spilinga, in the province of Vibo Valentia. The one we present to you is considered the best 'Nduja in Italy, produced by the king of 'Nduja from Spilinga: Luigi Caccamo. 'Nduja di Spilinga is usually made during the cold winter months and is composed of lard, pork cheek, and pancetta, which are the fatty parts of the pig. To these are added salt and a generous amount of naturally dried Calabrian spicy chili pepper produced in Monte Poro. This particular chili pepper is never treated with chemicals because the soil in this Calabrian mountain area has an optimal humidity level for its natural growth. 'Nduja is smoked and aged inside the pig's own casing, called orba. The casing used here is called Crespone, small and narrow. The abundant amount of spicy chili pepper used, with its characteristic antiseptic notes, ensures that 'Nduja di Spilinga requires no preservatives, making it completely healthy and genuine. The migration of the Calabrian people to northern Italy and the world has made this particular salami known, produced only in a few areas of Calabria, including Spilinga. Currently, Spilinga is the only town that produces it in the most traditional way and has been elected as the City of 'Nduja. For this reason, 'Nduja di Spilinga is considered an artisanal product of excellence. There is no industrial production of this salami, only small family-run businesses.
Costs of £46.70, free from £290.00
'Nduja is a spicy spreadable salami typical of Calabria, originating from Spilinga, in the province of Vibo Valentia. The one we present to you is considered the best 'Nduja in Italy, produced by the king of 'Nduja from Spilinga: Luigi Caccamo. 'Nduja di Spilinga is usually made during the cold winter months and is composed of lard, pork cheek, and pancetta, which are the fatty parts of the pig. To these are added salt and a generous amount of naturally dried Calabrian spicy chili pepper produced in Monte Poro. This particular chili pepper is never treated with chemicals because the soil in this Calabrian mountain area has an optimal humidity level for its natural growth. 'Nduja is smoked and aged inside the pig's own casing, called orba. The casing used here is called Crespone, small and narrow. The abundant amount of spicy chili pepper used, with its characteristic antiseptic notes, ensures that 'Nduja di Spilinga requires no preservatives, making it completely healthy and genuine. The migration of the Calabrian people to northern Italy and the world has made this particular salami known, produced only in a few areas of Calabria, including Spilinga. Currently, Spilinga is the only town that produces it in the most traditional way and has been elected as the City of 'Nduja. For this reason, 'Nduja di Spilinga is considered an artisanal product of excellence. There is no industrial production of this salami, only small family-run businesses.
