The 'Nduja, the famous typical sausage of Calabrian tradition, has a memory that takes us back in time, placing us precisely in Spilinga, in the province of Vibo Valentia. The name 'Nduja comes from Latin, specifically from the term "inducere," meaning to introduce, referring to the recipe of the delicious sausage that involves introducing the mixture into the casing. The characteristic that makes this salami unique is mainly its creamy consistency, making it spreadable.
It is commonly referred to as 'Nduja calabrese, but in reality, the original recipe is unique and belongs to Spilinga; thus, it would be more correct to speak of 'Nduja spilingese rather than calabrese. To prove this, every August 8th since 1975, one of the oldest festivals in the region takes place in Spilinga. It is important to emphasize the spilingese origin of the sausage as many variants of the recipe have emerged over the last twenty years, but if you want to taste the one and only original 'Nduja, you must buy the one from Spilinga!
There is no doubt about this; among all the variants of recipes that have emerged in recent times, the one unique and original is the 'Nduja di Spilinga! This particular salami was not very well-known in Northern Italy and the world before the emigration of many Calabrian families. Along with them, families brought knowledge of local traditions, which were initially known only in a few areas of Calabria, including 'Nduja di Spilinga: the town is known as the only one producing the salami with the traditional recipe, to the extent of being designated as the City of 'Nduja.
The 'Nduja is a true artisan product of excellence, and the fact that there is no industrial production of it gives it even more prestige. It is produced by only small local family-run businesses that carefully guard the recipe. It is nearly impossible to reproduce it with the same incredible organoleptic properties!
The real 'Nduja cannot be produced at any time of the year; to possess all the organoleptic characteristics and the right consistency, it must be produced in the winter months, the coldest ones, when it has been traditional to work with pig meat for a long time. The lard, guanciale, and pancetta of the animal are used, meaning its fatty parts; to these, salt, and especially an abundant amount of Calabrian hot chili pepper are added. Not just any chili pepper: it must be the one that is naturally dried, produced on Monte Poro.
The chili peppers from this area are of excellent quality as the plants do not need to be chemically treated, and their growth is favored by the area's optimal humidity level. The resulting mixture is then placed inside the pig's casing, known as orba. The narrower and smaller one is called Crespone. The genuineness of the product is also guaranteed by the fact that it contains no preservatives, thanks to the significant presence of hot chili pepper, which has antiseptic properties.
The 'Nduja di Spilinga Crespone by Luigi Caccamo is known as the best in Italy: in addition to having received full acclaim from renowned chefs, in 2015 the Foreign Press awarded it as a symbol of Calabria's traditions and as the best producer of 'Nduja di Spilinga. Luigi Caccamo and the producers of 'Nduja di Spilinga are fighting for the IGP recognition of this magnificent product, both for its exquisite genuineness and for its exclusive craftsmanship, which makes it rare and precious in the Italian gastronomic landscape.
Thanks to its creamy and spreadable consistency, 'Nduja is perfect to be enjoyed as an appetizer or as a starter, on bruschettas or grissini, but it is also ideal for seasoning excellent first courses. The ideal type of pasta to pair is Gragnano IGP pasta, such as paccheri or scialatielli: the first because they can beautifully hold the sauce, the second because, being thicker than spaghetti, they highlight the link between the taste of durum wheat and the spiciness of 'Nduja.
Some traditional Calabrian recipes suggest using 'Nduja for savory preparations such as 'Nduja and Caciocavallo Silano timbale, or they recommend pairing the sausage with baked zucchini flowers. Another Calabrian specialty is the bean soup with 'Nduja, a dish full of flavors despite its simplicity, a true monument to the region's culinary tradition. Another typical preparation is that of eggplant and 'Nduja meatballs, to be paired with tuna and aromatic herbs: a simple dish but with a unique flavor. Finally, try 'Nduja on pizza as well: it will be a true sensory awakening!
The 'Nduja di Spilinga is a salami all to be discovered, delicious to enjoy on its own or as an ingredient in tasty and creative recipes; however you think of trying it, make sure it is the original 'Nduja di Spilinga!
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