The product
'Nduja di spilinga in budello (orba)
Typical and spicy Calabrian cured meat
Code:
82546
Country of origin:
Italy - Calabria
Weight:
2,2 kg approx
Minimum order:
1 piece
| Description | Calabrian cured meat made with fatty parts of heavy pigs blended with local red chilies and stuffed inside a natural gut; the product is then slightly smoked and left to mature for about 90-150 days |
|---|---|
| Appearance | It has a soft texture, almost spreadable |
| Taste | Spicy, intense but round, long |
| Curiosity | 'Nduja is an authentical Calabrian delicacy and it is celebrated every year the 8th of August during its festival in the municipality of Spilinga |
| Our selection | For nearly 10 years we know Luigi and Graziella, the producers of 'Nduja, who dedicated their efforts and resolution to promote a product by now famous all over the world |
| Suggestions | Great as an appetizer on a crouton, delicious to flavour a tomato sauce, with meat and fish or with Parmigiana aubergines |
| Ingredients | Fat pork 42%, pork 30%, chili pepper 25%, salt 3% |
|---|---|
| Weight | 2,2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +4 °C and +6 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 2258 kJ / 547 kcal Fat: 53 g of which saturates: 25 g Carbohydrate: 8,9 g of which sugars: 0,7 g Protein: 9,3 g Salt: 4,6 g Typical value per 100 g |
The producer
L'Artigiano della 'Nduja - Spilinga (VV) - Calabria
Why we chose them
L'Artigiano della 'Nduja is a family company founded by the will of Louis Caccamo to ensure the originality and authenticity dell'Nduja of Spilsby.
Spilinga, in the province of Vibo Valentia, still remains the location of choice in the production of 'Nduja. This small town is in fact called the 'City of'
Nduja "just because its citizens have been able to pass on the techniques of craftsmanship.
Luigi and his wife Graziella select the chili seedlings then rely on six small companies that grow in the open air between Capo Vaticano and Monte
Poro. Towards the end of August it is carried out the collection, the peppers are dried in the open air for two months and then washed,
speduncolati, chopped and packed, to be able to have available all year.
Recently, with extreme pleasure, Luigi and Graziella has expanded the production by introducing a new small range of spicy charcuterie, produced
according to ther savoir faire of Luigi and with the help of a trusted butcher.
From the same producer
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