The Calabrian
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.
The cut of this salami is handcrafted and performed at the time of sale directly by the manufacturer.
This ensures freshness and fragrance to the product.
In compliance with
Articles 9 and 14, first paragraph, letter a) of the EU Regulation nr.
1169/2011 of 25 October 2011, will indicate the information relating to
the product as per the label affixed on the packaging, from the
manufacturer Consorzio Motta S.G. - Via della Libertà,2 - Motta San Giovanni (RC) - Italy
MADE IN ITALY
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.
Ingredients: pork meat choices (neck) worked manually, salt, spices, natural flavors.
It may contain traces of peanuts, nuts, fruit with shell and allergens derived from them.
