/ Our magazine / Calabrian 'nduja: a delicacy, a traditional specialty.
/ Our magazine / Calabrian 'nduja: a delicacy, a traditional specialty.
The 'Nduja, the famous Italian cured meat typical of Calabrian tradition, has a memory that takes us back in time, precisely placing us 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 cured meat that involves introducing the mixture into the casing. The characteristic that makes this salami unique in its kind primarily concerns its creamy texture, 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 demonstrate 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 salami as, in the last twenty years, many variations of the recipe have emerged, but if you want to try the only and original 'Nduja, you must buy the one from Spilinga!
There is no doubt about this; among all the variations of recipes that have emerged lately, the only and original one is that of 'Nduja di Spilinga! This particular salami was not very well known in Northern Italy and around the world before the emigration of many Calabrian families. Together with them, families brought awareness of local traditions, initially known only in a few areas of Calabria, including 'Nduja from Spilinga: the town is known as the only one producing the salami with the traditional recipe, so much so that it has been designated City of 'Nduja.
The 'Nduja is a true craft product of excellence, and the fact that there is no industrial production of it further enhances its prestige. It is produced by only small family-run local entities that jealously guard the recipe. It is almost 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 the pork is traditionally processed. The parts used from the animal are the lard, the guanciale, and the pancetta, thus its fatty parts; to these, salt is added, and especially plenty of Calabrian spicy pepper. Not just any pepper: it must be the one naturally dried, produced on Monte Poro.
The peppers from this area are of excellent quality as the plants do not require chemical treatments, and their growth is favored by the optimal humidity levels of the area. The mixture obtained is then placed inside the pig's casing, known as orba. The tighter 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 abundant presence of spicy 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 praise from renowned chefs, in 2015 the Foreign Press awarded it as a symbol of Calabrian 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, not only for its exquisite genuineness but also for its exclusive craftsmanship, which makes it rare and precious in the Italian gastronomic landscape.
Thanks to its creamy and spreadable texture, 'Nduja is perfect for being enjoyed as an appetizer or as a starter, on bruschetta or breadsticks, but it is also ideal for dressing excellent first courses. The type of ideal pasta to pair with it is the Gragnano IGP pasta, such as paccheri or scialatielli: the first because they can wonderfully hold the sauce, the second because being larger in diameter than spaghetti, they highlight the connection between the flavor of durum wheat and the spiciness of the 'Nduja.
Some traditional Calabrian recipes suggest using 'Nduja for salty preparations such as timballo 'Nduja and Caciocavallo Silano, or recommend pairing the salami with baked zucchini flowers. Another Calabrian specialty is bean soup with 'Nduja, a dish rich in flavor despite its simplicity, a true monument to regional culinary tradition. Another typical preparation is the eggplant and 'Nduja meatballs, to be paired with tuna and aromatic herbs: a simple dish, yet with a unique flavor. Finally, try the 'Nduja on pizza as well: it will be a true sensory awakening!
The 'Nduja di Spilinga (today we also have the 'nduja in a jar) is a salami all to discover, delicious to enjoy on its own or as an ingredient for tasty and creative recipes; however you decide to try it, make sure it is the original 'Nduja di Spilinga!
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