Calabrian 'Nduja: a delicious salami, traditional specialty

The 'Nduja, the renowned typical sausage of Calabrian tradition, has a history that takes us back in time, specifically to Spilinga, in the province of Vibo Valentia. The name 'Nduja comes from Latin, specifically from the term "inducere," which means to introduce, referring to the recipe of this delicious sausage that involves stuffing the mixture into the casing. The characteristic that makes this salami unique is mainly its creamy texture, so much so that it can be spread.

It is often referred to as Calabrian 'Nduja, but in reality, the original recipe is unique to Spilinga; therefore, it would be more accurate to speak of Spilingese 'Nduja rather than Calabrian. To prove this, every August 8th since 1975, one of the region's oldest festivals has been held in Spilinga. It is important to emphasize the Spilingese origin of the sausage, as in the last twenty years many recipe variations have emerged, but if you want to taste the one and only original 'Nduja, you must buy that of Spilinga!

SPILINGA 'NDUJA, THE AUTHENTIC CALABRIAN 'NDUJA
There is no doubt about it, among all the recipe variations that have arisen in recent times, the only original one is that of Spilinga's 'Nduja! This particular sausage was not widely known in Northern Italy and the world before many Calabrian families emigrated. Along with them, these families spread the word about local traditions, initially known only in a few areas of Calabria, including the 'Nduja of Spilinga: the town is known as the only one producing the sausage with the traditional recipe, so much so that it has been crowned the City of 'Nduja.

'Nduja is a true artisanal product of excellence, and the fact that there is no industrial production of it adds even more prestige. It is produced only by small local family-run businesses that jealously guard the recipe. It is almost impossible to reproduce it with the same incredible organoleptic properties!

HOW THE TRUE SPILINGA 'NDUJA IS MADE
The true 'Nduja cannot be produced just at any time of the year; for it to have all the organoleptic characteristics and the right consistency, it must be made in the winter months, the coldest, when pork has traditionally been processed. The lard, cheek, and pancetta of the animal, its fattier parts, are used. To this, salt is added, and above all, plenty of Calabrian hot pepper. Not just any pepper: it must be the one naturally dried, grown on Monte Poro.

The peppers from this area are of excellent quality, as the plants do not need to be chemically treated, and their growth is favored by the optimal humidity levels of the area. The resulting mixture is placed inside the pig's casing, known as "orba." The smaller and narrower casing is called "Crespone." The product’s authenticity is also guaranteed by the fact that it contains no preservatives, thanks to the hot pepper's antiseptic properties.

Spilinga Crespone 'Nduja by Luigi Caccamo is known as the best in Italy: in addition to receiving full approval from renowned chefs, in 2015, the Foreign Press awarded it as a symbol of Calabrian traditions and as the best producer of Spilinga 'Nduja. Luigi Caccamo and Spilinga 'Nduja producers are fighting for the IGP recognition of this magnificent product, not only for its exquisite authenticity but also for its exclusive craftsmanship, which makes it rare and precious in the Italian gastronomic landscape.

'NDUJA, USE IN COOKING
Thanks to its creamy and spreadable texture, 'Nduja is perfect to enjoy as an appetizer on bruschetta or breadsticks, but it is also ideal for seasoning excellent pasta dishes. The ideal type of pasta to pair with it is Gragnano IGP pasta, such as paccheri or scialatielli: the former because they magnificently hold the sauce, and the latter because, being thicker than spaghetti, they highlight the connection between the taste of durum wheat and the spiciness of 'Nduja.

Some traditional Calabrian recipes suggest using 'Nduja for savory preparations such as 'Nduja and Caciocavallo Silano timbale or pairing the salami with baked zucchini flowers. Another typical Calabrian dish is bean soup with 'Nduja, a dish full of flavor despite its simplicity, a true monument to regional culinary tradition. Another typical preparation is eggplant and 'Nduja meatballs, paired with tuna and aromatic herbs: a simple dish but with a unique taste. Finally, try 'Nduja on pizza: it will be a true sensory awakening!

Spilinga 'Nduja is a sausage waiting to be discovered, delicious to enjoy on its own or as an ingredient in tasty and creative recipes; however you choose to try it, make sure it’s the original 'Nduja from Spilinga!