N'duja Piccalabria

Nduja is a very spicy pork-based sausage originally from Calabria, a region located in southern Italy.

Nduja is a versatile product and can be used in many ways in the kitchen: it can be spread on toasted bread, mixed with pasta to create a spicy condiment, used as a filling for pizza or to enrich meat sauces.

How Nduja Piccalabria is produced

The production of nduja begins with the selection of quality pork, which is then coarsely ground. The ground beef is then mixed with spices, such as hot peppers, salt, and minced garlic.

The mixture is then stuffed into clean and well-washed animal casings and left to mature for several weeks, depending on the type of maturation desired.

During this period, the nduja loses moisture and compacts, becoming softer and tastier.

Nduja Calabrese is a very particular cured meat and its preparation requires some specific steps:

• Selection of meats: the meat used for Nduja Calabrese is pork, chosen on the basis of quality and origin.
• Grinding: The meat is coarsely ground to preserve the bits of meat and ensure a crispy texture.
• Addition of spices and chilli: spices and chilli are added to the ground and thoroughly mixed.
• Seasoning: the paste obtained is placed in jars or salami shapes and left to mature for a few weeks.
• Cooking: Calabrese Nduja is cooked at a low temperature, in order to best preserve the taste and characteristics of the product.

Packaging Nduja Piccalabria

After cooking, the Calabrese Nduja is packaged in glass jars or in salami shapes, ready to be used as a condiment for pasta, pizza, meat and fish.

Please note: the preparation of Nduja Calabrese requires a certain amount of experience and in-depth knowledge of the techniques of seasoning and mincing the meat.

Conservation Nduja Piccalabria

Nduja can be kept in the fridge for about a month or in the freezer for about 6 months.

Usage recommendations

To cook it, you can spread it on croutons, mix it with pasta to create a spicy condiment, use it as a filling for pizza or to enrich meat sauces.

It is recommended to use only small amounts as it is very spicy!