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ITALIAN SALAMI

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These sacked produce is considered the poor relative of the family. 
It is born out of necessity, the need of the farmers to make use of whatever was left of the pig meat after the best parts were given to the “gnuri” (the landlord). 
The nduja affirmed itself in ancient times because of its nutritional value and for its therapeutic value too, due to the high quantity of chilly pepper used in it. Some attest that it was the Spanish who invented this produce during their stay in Calabria in the 1500. Some other claim it was a French idea from the Napoleonic time (1806 - 1815). In any case, this produce, belonging to the area at the foot of the Mount Poro, represents the strong and firm charachter typical of our land. 
The success ‘nduja enjoys today is due to the fact that it’s a spreadable sacked produce, rather than one to cut.
It can be enjoyed as a starter on bread or crostini , it is also used in some typical Calabrian main meals. 
Never leave ‘nduja by itself…it always needs a glass of red wine as a friend
  N'DUJA FROM CALABRIA
 Price: €. 2.4
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    ABRUZZI
    BASILICATA
    CALABRIA
    CAMPANIA
    EMILIA ROMAGNA
    FRIULI VENEZIA GIULIA
    LAZIO
    LIGURIA
    LOMBARDIA
    MARCHE
    MOLISE
    PIEMONTE
    PUGLIA
    SARDEGNA
    SICILIA
    TOSCANA
    TRENTINO ALTO ADIGE
    UMBRIA
    VALLE D'AOSTA
    VENETO

 

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