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Nduja [nˈduːja] is a traditional Calabrian spicy sausage made from pork and chili peppers. It is spreadable and typically served as an appetizer or topping for pasta dishes. Nduja is also sometimes used in sauces and stews.
Pairing Nduja with Wine is always a good idea!
We therefore suggest red wines, the salient features of which are the alcohol content and the sweetness, which helps to soften the flavor. We cannot fail to mention the red wine of Cirò Marina, a full-bodied wine to match this typical salami, but also a Sicilian red such as Cerasuolo, a voluptuous wine, produced in the Ragusa area, the result of the union of grapes from two indigenous Trinacria grape varieties, Nero d’Avola and Frappato.
Nduja looks like a salami with a very deep red color and has a soft texture. It is a typical product of the municipality of Spilinga in the province of Vibo Valentia. The nduja of Spilinga is protected by DOP (Protected Designation of Origin), which certifies its origin and provenance of its raw materials. It is a traditional product made from the union of discarded parts of the pig.
To make nduja you need: the fatty parts of the pork, Calabrian hot chili pepper (which makes it spicy in flavor), caecum casing, and salt. First you need to mince the fatty parts of the pork together with the salt and chili pepper. If you like, you can also add spices. Then you stuff the mixture into the natural casing and hang it upside down for about 24 hours. After this period, it is smoked and cured in a dry and cool environment for several months.
You can use nduja in several recipes:
– Try it on pizza! The traditional Calabrian one with: tuna, tropea onions, tomato and nduja.
– You can use it on pasta. A typical dish is: Fileja alla ‘nduja.
– You can use it on bruschetta for your antipasto. Toast the bread and spread it on bruschetta, you won’t regret it.
If you are not in Italy you can order nduja on Vico Food Box.
