Among the specialties based on chili the first one place is due to ‘Nduja of Spilinga, a devilish cured salami, smoked, as someone has written a “red Nutella”, but instead of nuts there is pork and small amounts of fat obtained from the girth, the shoulder and the thigh of the pig and red chili dried instead of cocoa. It is an ancient, simple and ingenious recipe. It is a real magic that changes poverty into wealth, taste, color and aroma. It is considered as one of the best sausages of Italy. Historically, it was born as the food of poor people who intended for the consumption of less affluent social classes that draws its strength from the need to use the remaining part of the pork that remained after intended to landowners the more valuable parties. The geniality of these social classes has succeeded in giving life, through the wise choice of the ingredients of our territory, to an alchemical recipe, that has created an extraordinary delicacy. The secret of the flavor of the N'duja does not depend only on the choice of raw materials but especially by chili pepper that are of two types and are locally produced. The pipereju is long and thin, red and spicy, another round in shape, whereas tunduliju is sweeter and fleshy. The relationship, skillfully measured, between the two types of chili pepper is not defined but respects the secret of single recipes and modulates the sensorial differences of the various products. In the past, N'duja was used only spread on bread. Today the most famous sausage of Calabria is made also in glass jars and used in various ways, to flavor pasta, to reinforce a sauté, to give a spicy and tasty push to a plate of meat.
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‘Nduja of Spilinga
The ‘Nduja of Spilinga is among the gastronomic specialties based on chilli, the infernal spreadable smoked sausage, as someone wrote a “red nutella”, with pork instead of hazelnuts and small quantities of fat obtained from the girth, shoulder and thigh and dried red chilli instead of cocoa.
Ancient, simple and ingenious recipe. A real magic that makes poverty rich in taste, color, aroma. It is reported as one of the best sausages in Italy.
The secret of the flavor of ‘nduja depends not only on the choice of raw materials but above all on the chillies which are of two types and produced locally. The one is long and thin, red and spicy, the pipereju, the other round, sweet and more fleshy is the tunduliju. The relationship, expertly dosed, between the two types is not defined but pertains to the secret of the individual recipes and modulates the sensorial differences of the various products.
In past times the ‘nduja was used only spread on bread. Today the most famous Calabrian salami is also made in a glass jar and is used in different ways, to season the pasta, strengthen a sauté, give a spicy and tasty boost to a meat dish.
Only Good Italy wants to be an ambassador of the agro-food excellence typical of the Italian tradition, scrupulously selecting the productions and recipes of the past, to bring to light the nobility and genuineness, tell its story and preserve its aromas and flavors. Our specialties of Calabria and Sicily are selected organic products, made using certified and essentially autochthonous raw materials, following a craftsmanship. Born from the intuition of two great friends who love and strongly appreciate their land of Calabria and southern Italy, Only Good Italy is a company that wants to make the typical food products of these generous lands and crops better known abroad Mediterranean excellence.
The company’s core business is aimed at introducing gastronomic delicacies to the international market; directly from the manufacturer to international markets to offer the best that can be achieved, following the ancient peasant recipes enriched by modern knowledge of food production. Southern Italy and in particular the regions of Calabria and Sicily are lands in which culture, art, knowledge and unique traditions have given rise to high quality products, which have been maintained over the centuries. Going through all this piece of Italy, thanks to the indigenous production of wheat, vines and olive groves, it is possible to appreciate a particular artisanal production of pasta, wine and oil which, by marrying the climatic and altimetric conditions in which they are produced, allow you to offer unique products and top quality artisans that are the basis of the Mediterranean diet, for a nutritious and healthy cuisine handed down for centuries through the family life of a mainly peasant and, as such, close to the land.
‘Nduja of Spilinga Italian product online shop | Only Good Italy
Grasso e carne suina, peperoncino calabrese 30% Ca, sale.
Periodo di produzione: tutto l’anno
Conservazione: Dopo l’apertura conservare in luogo fresco e asciutto.
Shel life: Fino a 24 mesi dalla data di confezionamento.
Confezioni per cartone: 20
Peso lordo cartone: 8.1kg circa
Technical data sheet
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