Nduja is a typical Calabrian spicy spreadable salami that originates from Spilinga, in the province of Vibo Valentia.
What we present to you is defined as the best 'Nduja in Italy produced by the king of 'Nduja from Spilinga: Luigi Caccamo.
Traditionally, 'Nduja di Spilinga is produced during the cold winter months and is made from lard, guanciale, and pancetta: that is, the fatty parts of the pig. Salt is added, but above all a good amount of naturally dried Calabrian spicy chili peppers produced in Monte Poro. This particular chili pepper is never treated with chemicals precisely because the soil of this Calabrian mountain area has an optimal humidity level for its natural growth.
The 'Nduja is then smoked and aged inside the same pig's intestine, called orba. There are different types of intestines: the one we present on this page is called Crespone, small and narrow. The abundant amount of spicy chili used, with its characteristic antiseptic properties, means that 'Nduja di Spilinga does not need any preservatives, making it completely healthy and genuine.
The emigration of the Calabrian people to northern Italy and around the world has led to the recognition of this particular salami, once unknown and produced only in a few areas of Calabria, including Spilinga. Currently, Spilinga is the only municipality that produces it in the most traditional way and has indeed been named the City of 'Nduja.
That is why 'Nduja di Spilinga is considered a craft product of excellence. There is no industrial production of this salami, only small family-run businesses. This is the reason why many in Calabria try to imitate the Spilinga product, but have never succeeded in reproducing the same exquisite taste and incredible aroma.
Ingredients: lard, pork meat, Calabrian chili, spices, salt (without colorants or preservatives).
Valori nutrizionali medi per 100g di prodotto
Energia: 2287kj / 553kcal
Grassi: 51g di cui saturi 24g
Carboidrati: 0,8g di cui zuccheri 0g
Proteine: 22g
Sale: 2,7g
The 'Nduja di Spilinga Crespone by Luigi Caccamo is a soft, spicy spreadable salami perfect for preparing delicious appetizers for a flavorful antipasto, perhaps on bruschetta or grissini, paired with structured red wines, such as a Sirah or a Negroamaro.
The 'Nduja di Spilinga can also be used as a seasoning for first courses: perfect with Pasta di Gragnano IGP, perhaps with paccheri that can better retain the flavors, or with scialatielli, a thicker pasta than spaghetti, highlighting the combination of durum wheat and the spiciness of the 'Nduja.
The 'Nduja is fantastic as an ingredient for savory culinary creations, such as the timballo 'Nduja and Caciocavallo Silano, or with baked zucchini flowers. You should also try the bean soup with 'Nduja, a true monument to Calabrian gastronomic tradition! A humble, ancient dish, but rich in history and flavor. Just like the eggplant and 'Nduja meatballs, with a mixture enhanced by aromatic herbs and tuna: a true delight for the greedy! It’s also worth trying on pizza.
The 'Nduja di Luigi Caccamo has won the palate not only of Michelin-starred chefs and the most reputable in the gourmet world, but also of the foreign press, which awarded him in 2015 as the emblem of Calabrian traditions and as the best producer of 'Nduja di Spilinga. For a few years now, Luigi Caccamo and the other producers of Spilinga have been at the forefront for the recognition of the IGP of this magnificent product that is so typical, so good, so rare.
€ 9,90
per 180g
Di seguito 8 di 848 recensioni di clienti Spaghetti & Mandolino
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Francesco
Les produits sont de qualité, à un prix raisonnable et surtout très bien emballés; j'aime particulièrement la Sopressa veneta ou le fromage Monte Veronese...
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Spilinga 'Nduja jar 180g
Calabria
