‘Nduja, Calabrian salami among a thousand recipes
The ‘Nduja, the most famous Calabrian salami. It is soft, spreadable, very spicy, secret of many recipes, is known for its genuineness. ‘Nduja, in fact, is produced throughout Calabria, although the production center par excellence is Spilinga, near Capo Vaticano (VV). The salami has a bright red color, a pasty consistency and does not harden. After aging, ‘Nduja maintains its creaminess.
Excellent to enjoy on crostini, ’Nduja pairs with famous recipes worldwide. From pasta to pizza, cheeses to ragù, it enhances every dish with its taste and aroma. It is made from trimmings of pork cuts, small pieces of fat from the belly, shoulder, and thigh, along with generous amounts of Calabrian chili pepper (about 25-30% of the product). After mixing and salting, ’Nduja is kept in the blind casing (“orva” in Calabrian dialect) and smoked with woodresinous and aromatic like olive and black locust.
‘Nduja has unclear origins. According to some, it was introduced in the sixteenth century by the Spaniards, although it also resembles a French salami, “l’andouille,” which may have been imported during the Napoleonic period between 1806 and 1815. Recipes that bring tears of joy!
