‘Nduja
Those who love spicy cuisine love it: ‘nduja is one of the most famous Calabrian products. Its bright red color makes it inviting to the eye even before the palate. It is a food that can hardly be resisted.
‘Nduja, authentic Calabria flavor.
Description
The ‘nduja is one of the Calabrian cured meats that is finding the most in the world. It is a sausage with a very spicy flavor and a very strong aroma. It has a creamy and therefore spreadable consistency, used a lot in the kitchen, in first courses as in appetizers and on bruschetta. The nduja is obtained from the careful selection of parts of the pig, such as bacon and bacon, and flavored with Calabrian pepper, from which it derives its intense and decisive taste. It is stuffed and then tied by hand with natural twine and subjected to a slow maturation of about sixty days. It can also be present in the practical 212 ml glass jars or in a convenient saccapoche.
How to use the ‘nduja Calabrese
Fans of Calabrian ‘nduja are growing more and more, a food that is found more and more often also in the menus of large restaurants and which has also conquered starred chefs. From the south of Italy, Calabria has made itself known in various other parts of the world thanks to its unmistakable and delicious taste. It is a sausage that goes well with everything and that is why it is found combined with cheeses, fish, meat, pizza and pasta. It reminds a little of the anduille, the French salami, and the Spanish sopressata, or sobrasada, and its spicy taste really flavor all the dishes. There are many recipes that can be found on the web with ‘nduja.
Origin
The origins of this sausage can be traced back to the king of Naples Gioacchino Murat, when he introduced a tripe salami from France called «andouille» into Italy. It would seem that Murat had the «andouille» distributed free of charge to attract the sympathy of the Neapolitan Lazzari during the French domination of the kingdom of Naples. Over the years it has taken on completely different connotations reaching us as we know it: a soft and pasty sausage, with an enveloping, decisive and spicy flavor, capable of flavoring sauces, characterizing inimitable bruschetta, seasoning pizzas, enhancing seasoned cheeses, enhancing dishes very simple, flavoring legumes, act as a support for sauces with which to season the pasta, enhance the taste of meat and, why not, fish dishes.
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