Have you ever had the chance to taste this Italian delicacy? If so, you know what we're going to talk about, as this succulent “Salume” deserves its own article!
For those unfamiliar, Nduja is a “salumi” made with pork fat, herbs and spices, and Calabrian peppers. It is typically spread on freshly baked bread of the day. The peppers give the nduja its distinctive red colour and strong spicy touch. We can trace the origins of this famous salumi to Spilinga, a Calabrian municipality of a few thousand inhabitants. The name Nduja is identical to the French name "andouille," and this is most likely due to the influence of the Angevins, who ruled Calabria in the 13th century - although there are many other hypotheses.
There are many ways to enjoy nduja! The choice is entirely yours: spread it on grilled, fried or seared meat or fish, or add it to pasta sauces and egg dishes. However, the most popular way to eat nduja is spread on toasted bread and topped with fresh ricotta or burrata cheese.
Its origin
"Nduja" doesn't really scream "ordinary Italian," does it?
Nduja comes from Spilinga, a small village in the mountainous region of Monte Poro. It is quite similar to the sobrassada of the Spanish Balearic Islands.
Spilinga is located in the province of Vibo Valentia, near the beautiful coastline of Tropea and La Costa degli Deis. Mount Poro, which overlooks the sea, produces the best red pepper used in Nduja.
In fact, the original recipe for "Nduja" is very different from today's recipe, as are many other sausages that originated in peasant kitchens and are now prized by the world's top chefs.
How to enjoy it
First, avoid surprises! We recommend tasting a little bit before taking a big bite because you can't tell how spicy something is just by looking at it!
In addition to being served as a regular sausage, it is often sold in a jar. Spread it on a warm slice of bread or use it as a topping for pasta or pizza to get the most out of Nduja. If you like it, you can put it anywhere (or almost!).
Little storage tip: if kept in a cool place, it will last a week in tubs. If the cured meat is refrigerated and wrapped in a cloth, it can last longer.
Where to find it?
The answer is simple: come and visit us!
Don't wait any longer to enjoy this Italian delicacy and come visit our charcuterie counter. You can then head to our vast selection of freshly baked breads of the day to accompany your new find.
We would like to leave you on an appetizing note by highlighting two recipes to try as soon as possible!
First of all, the trofie pasta with Nduja and caciocavallo. A pure delight, this dish is quick to prepare and will offer your taste buds guaranteed satisfaction! And finally, if you want to explore a slightly "street food" version, we highly recommend the arancini stuffed with nduja.
Buon appetito !