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Nduja is perhaps the ultimate salami from Calabria, and the most fiery. Originally from Monte Poro, near Capo Vaticano, it is now widespread throughout the region, loved for its intense flavour and beautiful texture, which is spreadable.
Its name is etymologically related to andouille, the French tripe sausage, even though most sources agree this salami was probably introduced into Calabria by the Spanish.
Strong and marked in flavour, but at the same time quite smooth and tender, the Nduja is prepared by hand from finely minced cuts of select pork, skilfully seasoned, and packed into natural sausage skins. The flavour is at first quite sweet, then explodes with the full force of Calabrian chilli pepper.
| Ingredients: Pork fat, pork, hot pepper (of which 10% Calabrian hot pepper), salt, sweet pepper, dextrose, sucrose, smoke flavoring, antioxidant: E300, preservatives: E250, E252, |
| Net Weight: 400g |
| Best Before: See label |
| Country of Origin: Italy |
| Brand: Ferrarini |
| Packaging: Vacuum Bag |
| Storage: Keep Refridgerated |
| Usage: Ready to eat |
| Region: Calabria |
| TYPICAL VALUES | Per 100g |
| Energy KJ | 2417Kj |
| Energy kcal | 586kcal |
| Fat | 58g |
| of which saturates | 22g |
| Carbohydrate | 2.5g |
| (of which sugars) | 0.9g |
| Protein | 12g |
| Salt | 2g |
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