Synonym of Calabria, the nduja is now known and consumed all over the world. Nduja is an atypical sausage, due to its soft and creamy consistency that makes it spreadable. Originally produced with pork leftover and considered a poor people food, nduja has evolved over time to become today a fundamental, versatile, ingredient of many recipes. Nduja is nowadays used both for the preparation of quick snacks and for the preparation of elaborate and refined dishes by Michelin star chefs.
The nduja is produced through the careful selection and grinding of fatty parts of the pig (bacon, bacon, lard) and trimmings of lean parts, salt, and the unmistakable flavour of the Calabrian red chili, carefully selected raw and dried in the sun, according to traditional methods. The meat mixture is then left to rest overnight and, subsequently, inserted in natural pig casing, perforated and tied by hand with natural twine and left to mature for a period of at least sixty days.
With intense red colour and a pasty and homogeneous consistency, nduja has a typically spicy flavour and a strong aroma, characteristics that make it able to enhance the flavours of any dish. It also has excellent antiseptic and antioxidant properties due to the rich presence of chili pepper, which facilitates long storage. Meat, salt, and Calabrian chili are the only ingredients of the Calla’s nduja, it is free of preservatives, gluten, and lactose-free.
Here the ndjua comes in a glass jar, ready to be used, just take as much as you need, and put it back in the fridge.