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spicy 'Nduja, is a product that originated in the valley around Vibo
Valentia, in the Spilinga hills, from which it originates. The
spicy Calabrian Nduja is produced with the fat parts of the pork and
some offal, mixed together with the addition of Calabrian hot pepper. Inserted in the blind casing, it is smoked and prepared for consumption.
Spicy Calabrian Nduja, is excellent as a base for meat sauces, sauces and appetizers, but is best enjoyed spread on bread or croutons, being a soft and spreadable cured meat. Sold vacuum packed.
Processing phases: Slaughter in authorized slaughter, maturation in cool or refrigerate and cutting, salting and spicing, drying and bagging in traditional fresh local. Bagged by hand in natural pork casing. Drying in traditional fresh local. Curing in a temperature controlled cell. Picchettatura consisting in punching bagging.