Nduja Calabrese Spicy Spreadable Sausage Original Salami from Calabria Italy 400gr Calabrian Paste Typical Italian Salami by Sfizi di Calabria

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Pasta Water: save about half a cup of pasta water before draining the pasta. Add it to the dish if you need to thin out the sauce if needed. Because of its high content of spicy pepper, the Nduja doesn't need any additional artificial preservatives. It is made with all-natural ingredients and lasts for a long time. Hold with one hand the casing, and with the other hand press to distribute equally the stuffing inside the casing. The casing will slide itself out as you feed the grinder. Go slowly enough to control the process, so the casings are stuffed evenly. In the 1950s, the many Calabrians who emigrated to Northern Italy and the Americas made the goodness of this product known all over the world. Provola usually has a long shape. It is stringy but less chewy and has a subtler and sweeter taste than the scamorza or the Provolone. A similar cheese to Provola is Caciocavallo.

Now it seems Calabria’s fiery pork paste is popping up everywhere. We were even able to get our hands on some fantastic ’nduja here in Cambodia recently. We thought that was as good an excuse as any to tell you all about the Calabrese sausage paste and start a series on our best ’nduja recipes. As we publish the recipes, we’ll add links below under ‘How to Use ’Nduja’.

Nduja is a unique type of smoked Italian sausage made of pork. While it looks similar to other Italian salume (if somewhat larger) from the outside - bright red and encased in a pig’s intestine - its texture and flavor significantly differ from other Italian cured products. Where most Italian preserved meats tend to be hard and chewy, Nduja is soft and spreadable , easily scooped out of the casing with a butter knife or a spoon. If you don like spicy, or you want to serve this to children, you can make the same recipes with only Provola cheese.

But ’nduja can also be served alongside your favourite cured meats and cheeses on a charcuterie board or cheese board if you’re entertaining. You can also add some nduja to an omelette or scrambled eggs, an eggs dish such as Terence’s Calabrian take on eggs in purgatory, an Italian salad, or your favourite tomato-based pasta sauce. Nduja has a fiery hotness, whilst chorizo; although hot, has a drier flavour from the traditional paprika. How Long Does ’Nduja Last in the Fridge? Does it Go Bad? Provola cheese can be used in any recipes that use mozzarella: pizza, pasta and potatoes, piadina or grilled like a scamorza.So what is ’nduja? The spicy sausage paste is a traditional Calabrian pork product that originated in the village of Spilinga in the province of Vibo Valentia in Southern Italy’s region of Calabria. Calabrian food is fantastic and the region is a tantalising culinary destination that’s famous for everything from its fiery red peppers and sweet red onions from Tropea to its fantastic wild mushrooms. Il suo gusto unico e deciso appaga tutti i palati, anche quelli più esigenti. Versatile, la ’Nduja è usata in molte pietanze per impreziosire anche i menù dei ristoranti stellati. Un bel traguardo per questo salume spalmabile di estrazione contadina.

Ten years ago we couldn’t even pronounce the word ’nduja (“Undo ya,” more or less),” Lethlean writes. Speak for yourself, John. “Now this Calabrian “salami” is in the larder of every self-respecting chef and home cook in the nation. How did that happen?” And how did it happen? This isn’t the first time that ’nduja has trended outside Italy. Scopri i prodotti Ussia sul nostro shop on line: troverai la migliore ’Nduja artigianale, disponibile in vari formati e vasetti.

'Nduja is (only) from Spilinga

Get ready to stuff ‘nduja: lubricate horn with a wet cloth, slide on the casing; pull a small amount out to and tie in a knot.

Ma a passare dall’insaccato di trippa a quello cremoso di suino piccante ci pensarono i contadini calabresi. Come è nata la ’Nduja, piatto povero calabrese According to the Calabrian tradition, ‘nduja is usually produced during winter with the fattest parts of pork, such as pork cheek, bacon and lard. They are minced and then kneaded together with an abundant quantity of Calabrian chili pepper, which grants the meat a well-defined red color as well as a long preservation. Thanks to the antiseptic properties of chili pepper, 'nduja does not need any preservatives and it can be considered as a 100% natural and genuine product. Many of the nourishing and beneficial properties of 'nduja are tied to the use of chili pepper, which can become a valuable ally of the digestive and circulatory system.Per non gettare nulla del suino, le famiglie povere calabresi in passato mettevano nel budello anche le parti meno nobili, come cotiche, grasso e frattaglie. Da allora sono cambiati gli ingredienti per preparare la ’Nduja. L’evoluzione segna il passo con l’uso di parti più nobili del maiale, tagliate finemente e poi lavorate con l’aggiunta di peperoncino piccante. Nduja and Spanish chorizo sausage are both spicy preserved pork products. With a similar colour, both are traditionally fermented. The pig fat is mixed with spicy Calabrese peppers, which are locally grown and extremely spicy. The Nduja is then smoked and matured inside pig guts. I contadini sanno come affrontare i periodi di magra. La loro saggezza si riversa da sempre anche nell’uso ponderato delle risorse per il sostentamento della famiglia, specie quando si ha poco da mangiare. Così è stato anche per la ’Nduja, che storicamente nasce come piatto povero, di estrazione contadina.