Nduja from Spirlinga, spicy spreadable salami, 500gr

Currently, 'Nduja di Spilinga is the typical Calabrian cured meat, with a unique and decisive taste, probably the best known and imitated in the world.

Nduja is a soft spreadable salami made from pork processed with chilli and spices, typical of Calabria. The Nduja was born in the Spilinga area and is the combination of craftsmanship and ingredients produced on the Calabrian territory.

Spilinga's' Nduja is prepared following the ancient Spilinga recipe and has no offal.

The long aging and the total absence of chemical additives and / or preservatives make the flavor of our 'Nduja unique and different from similar industrial products.

Nduja how to use it

Its strong and spicy taste makes it perfect for toast.

Slightly heated, in fact, it becomes creamy and spreadable, lending itself to multiple uses.

Also excellent in the preparation of first courses, of which it enhances aromas and flavors with its unmistakable taste.

Nduja the origins

The first written records of its production date back to the early eighteenth century.

Some studies, however, have hypothesized that the processing of pigs in Calabria was already taking place during the Magno-Greco period.

Consequently, considering the spread throughout southern Italy of the rite of pork processing, we can say that the 'nduja of Spilinga has a millenary tradition.

The origins of the Spilinga 'nduja date back to the early nineteenth century, when Napoleonic troops targeted Calabria.

Most likely the name 'nduja derives from the French andouille, which in turn identifies a sausage made from French-made pork offal.

Furthermore, both terms seem to be related to the Latin inductilia, that is “things that must be introduced”.

It is said that it was Gioacchino Murat, appointed King of Naples by Napoleon Bonaparte following the French occupation, who brought the andouille to Calabria and therefore made the birth of this typical Calabrian product possible.

The Calabrians therefore created Spilinga 'nduja by replacing the entrails, used by ancient French recipes to produce their andouille, with pork meat and lard and adding a generous dose of chilli.

The chilli is locally produced, strictly organic and strictly spicy.