“Nduja is undoubtedly the symbol of Calabrian culinary art. Born historically as a poor dish, so as not to throw away the scraps of pork, today the recipe has been refined and meat and fat are used in its preparation along with, of course, chili pepper! Its origins are not certain, but it is thought to derive from a traditional reworking of a French cured meat brought to Italy by Joachim Murat. If you are no longer in Italy and can’t taste this delicacy, don’t worry: Delizie di Calabria will bring Ndjua to wherever you are now. Have your friends taste it-it will be a hit!”
The Traditional Galbanetto has a simple and genuine taste, feathery on the surface and easy to peel; the shape is slightly cylindrical, typical of salami. The slice is compact and soft, the grain is fine, similar to a grain of rice, the scent of salami with fresh notes of garlic and pepper is intense. ‘Nduja is a particular Italian cured meat which has origins in the Calabria, located in southern Italy. This cured meat is known for its unique texture and bold, spicy flavor. Here is some information about the ‘Nduja:
Origin: ‘Nduja has deep roots in Calabrian cuisine, particularly in the city of Spilinga, in the province of Vibo Valentia. This region is famous for its hot chili peppers, which are a key ingredient in the production of ‘Nduja.
Ingredients: The main base of ‘Nduja is pork, in particular pork fat and less noble cuts, such as shoulder and belly. What makes ‘Nduja unique is the addition of hot chili peppers, which give the cured meat its characteristic fiery flavor. The meat is then minced and mixed with chili pepper and salt.
Texture and presentation: ‘Nduja has a very soft and spreadable texture, similar to a greasy paste. It is generally packaged in containers or casings and can be spread on toast, used as a pizza topping or added to pasta or rice dishes to give a spicy and tasty touch.
Taste: The flavor of ‘Nduja is intense and spicy, thanks to the high chilli content. However, it may vary slightly depending on the amount of chili pepper used in the preparation.
Use: ‘Nduja is a versatile ingredient in the kitchen. In addition to being spread on toast or used as a pizza topping, it can be incorporated into pasta sauces, risottos, sauces and meat dishes. It adds a spicy flavor and a touch of umami to dishes.
Popularity: ‘Nduja has become increasingly popular outside Calabria in recent years, thanks to its versatility and unique flavor. It has been recognized as a traditional Italian product and has obtained the DOP (Protected Designation of Origin) mark, which guarantees its origin and quality.
‘Nduja is a true treasure of Italian cuisine, loved for its bold, spicy flavor. If you like spicy foods and want to explore traditional Calabrian cuisine, you should definitely try ‘Nduja.
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